Photo: Oxmoor House
Yield
5 servings (serving size: about 1 1/2 cups)

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.

How to Make It

Step 1

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.

Step 2

Stir in potato and remaining ingredients. Cook, covered, over medium heat 20 minutes or until potato is tender, stirring occasionally.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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