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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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!!
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.
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!
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.
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.
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.
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