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Cuban Beef Stew

"The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make."
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2 h 10 m servings 353 cals
Original recipe yields 8 servings (6 to 8 servings)


  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  2. Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  3. Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

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Read all reviews 150
  1. 192 Ratings

Most helpful positive review

I am not a big beef lover but this broth has such a rich depth of flavor that I loved this. I did not add the capers or red pepper because I didn't have it on hand-and it still was very good. T...

Most helpful critical review

I don't normally take the time to rate a recipe, but this was just NOT good at all. We ended up going out to dinner instead. And my husband LOVES Cuban food.

Most helpful
Most positive
Least positive

I am not a big beef lover but this broth has such a rich depth of flavor that I loved this. I did not add the capers or red pepper because I didn't have it on hand-and it still was very good. T...

i grew up eating cuban food, and this is pretty authentic. delicious! serve with black beans & yellow rice, and fried (ripe) plantains.

I love all kinds of stews and this was a great departure from common European stews. My husband raved and my son ate it without complaints, even with the olives. I departed from the recipe by sl...

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 ot...

Oh, my, my, my, my, my! Or should I say, que bueno! My hubby LOVED this dish, giving it an off the charts "10"! Tweaks: I made exactly as directed except used beef broth instead of water, did...

I left out the potatoes and served this over rice. I put all the liquids in a measuring cup and added just enough water to make 2 cups. I threw the meat and liquid in my pressure cooker and co...

I was looking for something a little different and this was a great choice. It's very flavorful and satisfying. My alterations were to double the meat, onions and tomato sauce, and add a 7 oz ...

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 ...

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 i...