Recipe by S. Shames
"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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red bell pepper, chopped
1 1/2 pounds
sirloin tips, cubed
1 (8 ounce) can
red wine vinegar
pimento-stuffed green olives
potatoes, peeled and quartered
salt and pepper to taste
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. The only thing I think it needed was veggies. I added carrot chunks this time. My husband ate over white rice. I had over red beans and rice (leftovers).
Added 2-27-03:I've made this a few times now,and have noticed each time, when you add the potatoes,it loses quite a bit of flavor. I now add extra spices WHEN I make with the potatoes. When I serve over rice, beans etc., I simply omit the potatoes.Also, we did not like the flavor of the capers, when used.To our taste, the capers really changed the flavor (to "sour" instead of nice and "tangy")., Will make again WITHOUT the capers."
Lacked flavor. Have a similar recipe that includes lime juice. That may have saved this recipe but did not have limes on hand. Was really disappointed with the results. Won't make again.
i grew up eating cuban food, and this is pretty authentic.
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 slow cooking in a crock pot (love my crock pot!) - after browning meat, adding spices and simmering for 3 minutes. Ate it in a sourdough bread bowl - yummy. Next time must try more authentic Cuban meal with fried plantains.
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.
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 not add potatoes, served with mashed (thanks previous reviewer), and added a tablespoon of cornstarch with beef broth at the end for a lovely gravy. AH, the sweet, the savory, very well done, indeed. Will be a winter classic in this home!
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 cooked it for 50 minutes. Very tender and excellent!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban Beef Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 155
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