This recipe calls for ajíes dulces, which are small sweet chili peppers. If none are available to you can leave them out or substitute pimientos.
Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 3 hours
- 1 tablespoon olive oil
- 2 pounds beef stew meat (fresh, cut into 1 inch chunks)
- 1 large Cubanelle or green bell pepper (seeded and chopped)
- 4 ajíes dulces (small sweet peppers, seeded and chopped)
- 1 large onion (peeled and chopped)
- 4 garlic cloves (peeled and chopped)
- 2 cups cilantro leaves (chopped)
- 2 tablespoons vinegar (white, distilled)
- 1 teaspoon oregano (dried)
- 1/2 cup tomato sauce
- 2 bay leaves
- 1 tablespoon of salt
- 3 large carrots (peeled and chopped)
- 1 15-oz can peas
- 1/2 pound potatoes (peeled and diced)
- 12 Spanish olives (pimento stuffed)
- 1 tablespoon capers
- Salt to taste
- Pepper to taste
- In a large soup pot brown the stew meat in the olive oil over medium heat for about 20 minutes.
- Add the next 10 ingredients - Cubanelle pepper, ajíes dulces, onion, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves and salt
- Reduce heat to medium low and simmer for 1 hour. The juices from the vegetables and tomato sauce should cook down into a thick sauce. You may add a little water at a time if the sauce is too thick.
- After 1 hour, turn the heat to medium and add the last seven ingredients – carrots, peas, potatoes, olives, capers, salt and pepper to taste.
- When the stew begins to boil, reduce the heat to low and continue to cook for 1 more hour.
- Serve stew hot by itself or with white rice, tostones and a tossed salad.