Reviewed: Apr. 5, 2005

This is a wonderful stew recipe using unusual ingredientes (olives, raisins and capers). Added mushrooms and frozen french cut green breans.

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MARTYSCHWARTZ

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Reviewed: Feb. 10, 2005

This was great! One of the best recipes I have ever tasted. The only modifying we did was I had no tomato sauce on hand, didn't realize it, and so I used PACE roasted onion and garlic sauce. The flavor was so good that I wanted more but resisted cause I knew I didn't need more. We served it over rice, didn't add potatoes.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Feb. 5, 2005

I come from a Cuban background and made this because it looked so similar to some of the dishes I make, but for some reason it was lacking to me. Not to say that it was bad, but just different than what I am used to.

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SILKY6

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Reviewed: Jan. 27, 2005

My husband absolutely loves this stew. I always double the recipe so he can eat it for a few days. I follow the recipe exactly and it has always been a hit.

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CONSILVIOS

Cooking Level: Expert

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Reviewed: Jan. 24, 2005

Yum! I used water instead of sherry (just because I didn't have any) and carrots instead of potatoes. Thanks!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jan. 23, 2005

This was an outstanding stew recipe. I contimplated on whether or not I should add the raisins and capers because I didn't think my kids would like them but no one noticed once they cooked down. This was an amazing dish!!

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SUET2

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Reviewed: Jan. 18, 2005

I made this dish once last year and loved it. I just remade it yesterday to see if it was selective memory or if it really was THAT good. Well, it is THAT good. Amazing stew. I read all of the other reviews and agree that keeping out the capers and the potatoes makes a more flavorful (not sour) stew. I also added 4 carrots (as did some other reviewers) and added them at the same time as the bell pepper. Definitely recommended. I will keep making this.

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Lucky Peach

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Reviewed: Oct. 14, 2004

This is really great. I didn't have any dry sherry and omitted it. Still it tasted wonderful!! Thank you to the person who share this recipe.

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mia

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Reviewed: Sep. 6, 2004

This is a very good everyday recipe. I don't think I would use if for entertaining but a great family meal. Next time I will use the crockpot. Also, I didn't have olives or raisins and it was still good. I think this is a recipe that you can mix around the ingredients and still have a great meal.

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KRISTIECRONIN

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Reviewed: May 4, 2004

Excellent recipe. Right on the mark for hispanic taste! Thanks.

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MONNALIKI

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Reviewed: May 1, 2004

I'm amazed that this recipe for "carne con papas" is EXACTLY how my Cuban grandmother made it. Even with the raisins! (Though I never put the raisins in - They may be Nature's Candy, but I don't go for them.)

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FOOFISH

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Reviewed: Apr. 5, 2004

Made for our gourmet cooking club of 8 people on 4/3/04. The stew was a hit as part of our Cuban inspired menu. Rave comments about the great blend of flavors with the unusual combination of ingredients. I did lightly dust the beef with flour before cooking and I rinsed the capers with water before adding them. Otherwise, doubled the recipe and followed it exactly. Served with an avocado soup, salad, crusty bread and white rice. Poured a red Italian wine from Umbria that held up well to the green olives. Slightly fruity rather than tangy. Dessert was a banana and pecan "Brown Betty" type topping served over a rum cake. The stew recipe is a keeper!

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KUPAUA

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Reviewed: Mar. 5, 2004

I made this recipe in a crockpot and it was sooo awesome I ate it all week served over white rice. Thanks for a terrific recipe!

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LMINKER

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Reviewed: Nov. 28, 2003

I make this stew with venison meat, and it's quickly becoming a family favorite!

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NEBA89

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Reviewed: Nov. 27, 2003

Excellent stew. Will definately make again.

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GOTITANS

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Reviewed: Sep. 18, 2003

I have to give this 5 stars. As I was cooking it I was afraid the kids would hate it and refuse to eat. It really is a very strange combination of ingredients and I never had anything like it before. Well, it was just delicious! The kids and I couldn't get enough. I served it with hot, crunchy Italian bread. This is a great dinner for a cold winter night and I will be making it again and again.

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Aug. 10, 2003

Wonderful! Tried this recipe twice and both times it was a hit. Second time I added more raisins and created a nice balance of sweet and salt.

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HADDADV

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Reviewed: Jul. 28, 2003

What a nice change from the typical beef stew recipe. Really enjoyed the different flavors in this. I used a London Broil, coated the chunks with flour and browned in a small amount of oil first. Then proceeded with rest adding the potatoes at the same time as the water and cooked for about an hour. Delicious!!

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DOGIDOLO

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Reviewed: Jul. 6, 2003

I've made this recipe twice. The first time I did it exactly as the recipe said. It was stunngingly delicious. The second time I didn't have bay leaves or red pepper. While still good, the recipe really needed each ingredient. This stew was popular even with several "picky" eaters that I tried it on. My husband would like me to try adding carrots; I haven't yet because it may change the flavor too much. This stew is scrumptious!

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MURROW5

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Reviewed: Jun. 19, 2003

Lovely Flavor. I used beef top round & cut them into 1-inch cubes, added fresh cilantro, 1 cup of diced canned tomatoes instead of tomatoe sauce, green pepper instead of red, 1 tablespoon of paprika, half a seeded & chopped jalapeno, a sprinkle of red pepper flakes, cayenne pepper,white pepper, and 1 cup of sherry instead of half. Came out DELISH!!! Thanks for sharing.

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ANACRISTINA

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