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.

Ratings & Reviews

great recipe!

mrsnobody
March 18, 2015
delicious!!  i was out of paprika and used annatto instead.  i always add more olives than necessary..... cooking light recipes, in general, tend to be chincy on the amount of olives.  the meat was very tender and the sauce very flavorful.  rave reviews from the whole family, even small children.  i will definitely make this again!!

koriander's Review

giselle6783
March 03, 2014
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.

queenzookie's Review

koriander
November 26, 2013
I thought this was very good! Next time I would double the amount of chopped green pepper, cook the meat at least an hour longer, and add more water/broth (I had to add some during the cooking). For us, this was more like 3-4 servings (not 5). This was a very yummy stew!

giselle6783's Review

thymeonmyside
May 02, 2013
great recipe! made it for a dinner party (the theme was mexican) and they loved it!

angie86's Review

ilovemyderricks
November 08, 2012
N/A

thymeonmyside's Review

angie86
September 23, 2012
I grew up eating a version of this. minus the raisins, olives, capers (although the last two i may try). We always added a can of diced tomatos and mexican chile powder instead of the paprika, bay leaf and oregano. Makes it much more flavorful.

ilovemyderricks's Review

melissaotero
August 29, 2012
N/A

rstarrlemaitre's Review

rstarrlemaitre
May 06, 2012
The beef and potato were cooked to perfection. I would increase my favorite elements of the dish - the briny olives and capers, and the sweet raisins - which were what made this stew new and different. Savory broth, but I'd add a touch of cinnamon. Served with white rice.

mrsnobody's Review

queenzookie
October 27, 2011
I really liked this, though I did make some changes. I didn't use raisins (because I don't like them) and I put about 1/2 a teaspoon of cumin instead of 1/8. It turned out really good.

EllenDeller's Review

EllenDeller
April 28, 2011
My husband liked this a lot and ate two bowlfuls, but I found it a little bland. I expected more zip from the olives and capers. Served with rice and steamed greens. Although it's okay, there are so many recipes out there to try that I would not make this one again.