Reviewed: May 16, 2003

This stew is so delicious and different than the tradition beef stew for a change. We all loved it! Thank You for this recipe.

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Cyndy

Cooking Level: Expert

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Reviewed: May 12, 2003

This is a recipie I will definitely cook time and time again!

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JESSYKA711

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Reviewed: Apr. 16, 2003

Hey there S. Shames this recipe of yours is just too cool and you just forget about those names who submitted complains, they are fools there were many who did induldge in this heavenly stew they ate so much, no room for ethel's fudge and next thing you'll know, it'll be a witches' brew..... DELICIOUS

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icookueat

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Reviewed: Mar. 16, 2003

I served this with Cuban bread (basically thin-crusted water bread) and went heavy on the olives and raisins. Definitely little different and not exactly fast, but tasty nonetheless.

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HAGANRD

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Reviewed: Mar. 6, 2003

Loved this! Another hit at my Soup and Stew party. Interesting blending of flavors that only got better the longer it simmered away in the crock pot. Next time I will make it spicy by adding some crushed red pepper or a fresh jalapeno or two. Great Stew!

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SAIDANDDUNN

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 1, 2003

Very tasty and easy recipe. I did not have any Sherry so I substituted with Madeira. Next time I would spice it up a bit more perhaps with red pepper flakes!? I did add more vinegar than called for.

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sandy

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

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Reviewed: Feb. 14, 2003

This was very good. I wanted to slowcook it so the meat would be more tender so I coated the meat in some flour and browned it first in the olive oil, then placed in the slowcooker and added the other ingredients. I didn't have a red pepper so I used a green one instead. I didn't have any sherry on hand so I used beef broth instead and I accidentally used red cooking wine instead of red wine vinegar. It didn't make a difference - it still tasted great. The green olives and raisins were different and really good. Thanks S. Shames!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 12, 2003

Very good, very flavorful. I didn't have sherry so I used 1/4 cup of port. Even my husband who doesn't usually like beef like it.

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BUNNYGIRL67

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Reviewed: Jan. 30, 2003

This is a wonderful recipe! Full of flavor. Wouldn't change a thing. Thank you S. Shames

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MOMMY COOK

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Reviewed: Jan. 25, 2003

It was Ok but not as "to die for" good as I expected it to be. I used boneless beef ribs and cooked it in the crockpot. Maybe that's why it didn't jump out and knock me down but personally, I probably won't make it again.

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coralbim

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Reviewed: Jan. 24, 2003

This recipe has great potential! I chose it because of the unique ingredients. I substituted cumin with chili powder and green olives with black olives -- only because I didn't have on hand. I believe the green olives would enhance the flavor even more. There's a sweetness to the sauce -- it's delicious. The only problem I had was with the timing of the potatoes -- following the receipe the potatoes aren't done in the time period provided -- making dinner late. Next time, I would add the potatoes at the beginning.

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JUSTANOTHERPRETTYFACE

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Reviewed: Jan. 24, 2003

Thanks for some tsty food. The mixture of meat raisin olives etc is called picadillo and is used in many latin carribean dishes. Very tasty and Perfect for this time of year. Enjoy, with some root vegetables.

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ThreeDs

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Jan. 20, 2003

Very good stew! However, there are so many ingredients that yeild a VERY small portion! This stew was not enough to feed 5 people. I will just add more ingredients the next time: I will add beef stock to add more volume, more potatoes and more beef. I did add a little bit of frozen corn to add more diverse flavor and add a festive color to the dish. It was very good!

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TOI_LOUIE

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Hamburg, New York, USA

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Reviewed: Jan. 16, 2003

Tasty and easy too.

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ANN MARIE2

Cooking Level: Expert

Home Town: Lackawanna, New York, USA

Living In: Martinez, California, USA

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Reviewed: Jan. 14, 2003

I don't normally like beef stew but this was delicious. I did make a couple of substitutions. I didn't have dry sherry so I used beef broth and some dry white wine. I added carrots but left out the raisins because I don't like them at all. I have to agree with the other reviewer that the flavors come together beautifully. Next time I will use the sherry, but either way this is a winner.

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TRACEYS

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Reviewed: Jan. 13, 2003

This was without a doubt the best stew ever! I made this for our weekly"extended family", 12 people, dinner . That required doubling the recipe. I used my crock-pot and cooked the beef and other ingred. (except the potatoes) for 8 hours on low. I cooked the potatoes separately and added them to the stew for the last 1/2 hour. I served this with crusty bread, steaned whole green beans and a salad. This is a winner.

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RGSMITH

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Reviewed: Jan. 13, 2003

This stew is fantastic! I got several comments like, "I can't believe I just ate a raisin in a stew on purpose," and "I wouldn't have thought I'd like olives in stew, but this is pretty good." It only took four of us to finish the whole pot. Also, I was out of sherry, so I used port. It worked out great. Definitely serve with fresh bread for sopping up all the great juices.

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 11, 2003

Very yummy! Believe the reviews!

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KSKEMP

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Jan. 10, 2003

Just tried this recipe and was a little concerned over the combinations (raisins, pimento olives, etc.) but it was great. I sauteed the meat and onion/garlic as directed but then put all in the crock pot (except potatoes which I simmered separately an hour before serving and then added to the meat mixture in the crock pot) and it was absolutely delicious. I would probably add some carrots next time, but my husband loved this flavor so much that I will fix it often. Donna Delene

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DONNA DRICKEY

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Reviewed: Jan. 9, 2003

This stew is so delicious! I used chuck instead of sirloin because my butcher suggested it. The meat was so tender. I served it with cornbread. It'sso good I'll make it for company.

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HOMESCHOOLCOOK

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Cuban Beef Stew

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