Description
Stewed Beef is slow cooked to tenderize the meat that is coated with flour for a thick and creamy sauce. This meal is served over white rice.
Scale
Ingredients
- 2 pounds beef stew meat, trimmed of excess fat, cut into 1-inch cubes
- ½ cup all-purpose flour
- 2 tablespoons extra virgen olive oil
- 4 ajíes dulces (sweet peppers) cut in halves
- 1 green bell pepper, chopped
- 2 medium onions, chopped
- 3 minced garlic cloves
- 3 culantro leaves (recao), chopped
- 2 cups water
- 3 tablespoons red wine vinegar
- 3 sprigs of chopped cilantro
- ½ teaspoon dried oregano leaves
- 1 cup tomato sauce
- 2 bay leaves
- 1 teaspoon lite salt or to taste
- 10 pimiento-stuffed green olives
- 1 tablespoon capers
- 1 cup of carrots, cut into ½-inch slices
- 3 medium potatoes, cut into 1-inch chunks
- 1 can (8.5 ounces) green peas with liquid
Instructions
- Rinsed meat and lightly coat with flour.
- Heat oil in a 4-quart saucepan over medium heat.
- Brown meat (sear) on all sides.
- Add the remaining ingredients, except for the carrots, potatoes and green peas.
- Stir all the ingredients and bring the liquid to a boil.
- Reduce heat to a simmer and cover saucepan with lid. Simmer for 30 minutes.
- Place the carrots, potatoes and green peas into saucepan. Continue simmering for 30 more minutes or until the vegetables are tender.
- Serve over white rice.
Notes
The can of green peas that I purchase does not contain any salt. In addition, you can drain the liquid from can if that is your preference.
The nutritional facts do not include white rice.
- Category: Beef
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Stewed Beef, Carne Guisada