This was OK... I expected a more flavorful stew, but maybe leftovers will be better. I followed the recipe exactly. If I tried this again, I would increase the seasoning, olives, raisins and cappers (double?). I liked the ides of a suggestion below of adding tomates. The cooking time worked for me - everything was well cooked.
Carne con Papas (Stew of Beef and Potatoes)
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.
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- Calories: 410
- Calories from fat: 27%
- Fat: 12.3g
- Saturated fat: 4g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 1.2g
- Protein: 31.8g
- Carbohydrate: 43.4g
- Fiber: 4.9g
- Cholesterol: 85mg
- Iron: 4.5mg
- Sodium: 650mg
- Calcium: 57mg
- 1 teaspoon vegetable oil
- Cooking spray
- 1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
- 1 1/2 cups chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 1/4 cup water
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/8 teaspoon ground cumin
- 1 bay leaf, crumbled
- 1 (14 1/4-ounce) can low-salt beef broth
- 4 cups cubed peeled baking potato (about 2 pounds)
- 3 tablespoons raisins
- 3 tablespoons coarsely chopped pimiento-stuffed olives
- 2 tablespoons capers
- 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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