This everyday beef and potatoes dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.
1 teaspoon vegetable oil
1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add beef, and cook 2 minutes or until browned. Add onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes. Add water and the next 5 ingredients (water through beef broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Stir in potato and remaining ingredients. Cook, covered, over medium heat 20 minutes or until potato is tender, stirring occasionally.
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