Cuban Beef Stew

Recipe View In a large saute pan or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened and translucent, about 5 minutes. (Estimated time: 5 minutes)

Recipe View Add the cubed sirloin tips to the pan and cook, stirring occasionally, until browned on all sides. (Estimated time: 8-10 minutes)

Recipe View Stir in the chopped red bell pepper, bay leaves, ground cumin, and dried oregano. Cook for an additional 2-3 minutes, allowing the spices to bloom and release their fragrance. (Estimated time: 2-3 minutes)

Recipe View Pour in the dry sherry, tomato sauce, and red wine vinegar. Add the pimento-stuffed green olives, raisins, and capers. Stir to combine all ingredients. (Estimated time: 2 minutes)

Recipe View Add enough water (or beef broth for enhanced flavor) to just cover the meat. Bring the mixture to a boil, then reduce heat to low, cover the pan, and simmer gently until the beef is fork-tender, approximately 1 1/2 hours. Check periodically and add more liquid if the stew becomes too thick. (Estimated time: 90 minutes)

Recipe View Stir in the peeled and quartered potatoes. Season the stew with salt and pepper to taste. Cover and continue to cook until the potatoes are almost tender. (Estimated time: 15 minutes)

Recipe View Uncover the pan and cook for a final 10-15 minutes, or until the potatoes are completely tender and the stew has thickened to your desired consistency. (Estimated time: 10-15 minutes)