The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.

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  • Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.

  • Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

353.2 calories; 19.5 g protein; 29.4 g carbohydrates; 57 mg cholesterol; 498.5 mg sodium. Full Nutrition

Reviews (159)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/08/2003
I am not a big beef lover but this broth has such a rich depth of flavor that I loved this. I did not add the capers or red pepper because I didn't have it on hand-and it still was very good. The only thing I think it needed was veggies. I added carrot chunks this time. My husband ate over white rice. I had over red beans and rice (leftovers). Added 2-27-03:I've made this a few times now and have noticed each time when you add the potatoes it loses quite a bit of flavor. I now add extra spices WHEN I make with the potatoes. When I serve over rice beans etc. I simply omit the potatoes.Also we did not like the flavor of the capers when used.To our taste the capers really changed the flavor (to "sour" instead of nice and "tangy"). Will make again WITHOUT the capers." Read More
(65)

Most helpful critical review

Rating: 1 stars
09/27/2010
I don't normally take the time to rate a recipe but this was just NOT good at all. We ended up going out to dinner instead. And my husband LOVES Cuban food. Read More
(9)
204 Ratings
  • 5 star values: 146
  • 4 star values: 38
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
10/08/2003
I am not a big beef lover but this broth has such a rich depth of flavor that I loved this. I did not add the capers or red pepper because I didn't have it on hand-and it still was very good. The only thing I think it needed was veggies. I added carrot chunks this time. My husband ate over white rice. I had over red beans and rice (leftovers). Added 2-27-03:I've made this a few times now and have noticed each time when you add the potatoes it loses quite a bit of flavor. I now add extra spices WHEN I make with the potatoes. When I serve over rice beans etc. I simply omit the potatoes.Also we did not like the flavor of the capers when used.To our taste the capers really changed the flavor (to "sour" instead of nice and "tangy"). Will make again WITHOUT the capers." Read More
(65)
Rating: 4 stars
10/08/2003
I am not a big beef lover but this broth has such a rich depth of flavor that I loved this. I did not add the capers or red pepper because I didn't have it on hand-and it still was very good. The only thing I think it needed was veggies. I added carrot chunks this time. My husband ate over white rice. I had over red beans and rice (leftovers). Added 2-27-03:I've made this a few times now and have noticed each time when you add the potatoes it loses quite a bit of flavor. I now add extra spices WHEN I make with the potatoes. When I serve over rice beans etc. I simply omit the potatoes.Also we did not like the flavor of the capers when used.To our taste the capers really changed the flavor (to "sour" instead of nice and "tangy"). Will make again WITHOUT the capers." Read More
(65)
Rating: 5 stars
01/08/2003
i grew up eating cuban food and this is pretty authentic. delicious! serve with black beans & yellow rice and fried (ripe) plantains. Read More
(54)
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Rating: 5 stars
04/01/2003
I love all kinds of stews and this was a great departure from common European stews. My husband raved and my son ate it without complaints even with the olives. I departed from the recipe by slow cooking in a crock pot (love my crock pot!) - after browning meat adding spices and simmering for 3 minutes. Ate it in a sourdough bread bowl - yummy. Next time must try more authentic Cuban meal with fried plantains. Read More
(40)
Rating: 5 stars
09/21/2003
This was without a doubt the best stew ever! I made this for our weekly"extended family" 12 people dinner. That required doubling the recipe. I used my crock-pot and cooked the beef and other ingred. (except the potatoes) for 8 hours on low. I cooked the potatoes separately and added them to the stew for the last 1/2 hour. I served this with crusty bread steaned whole green beans and a salad. This is a winner. Read More
(25)
Rating: 5 stars
12/12/2019
Oh, my, my, my, my, my! Or should I say, que bueno! My hubby LOVED this dish, giving it an off the charts "10"! Tweaks: I made exactly as directed except used beef broth instead of water, did not add potatoes, served with mashed (thanks previous reviewer), and added a tablespoon of cornstarch with beef broth at the end for a lovely gravy. AH, the sweet, the savory, very well done, indeed. Will be a winter classic in this home! 12/11/19 : I added cubed sweet potato, delicious! One of my fave AR recipes of all time. Read More
(22)
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Rating: 5 stars
01/09/2003
I left out the potatoes and served this over rice. I put all the liquids in a measuring cup and added just enough water to make 2 cups. I threw the meat and liquid in my pressure cooker and cooked it for 50 minutes. Very tender and excellent!!! Read More
(20)
Rating: 5 stars
11/10/2010
I was looking for something a little different and this was a great choice. It's very flavorful and satisfying. My alterations were to double the meat onions and tomato sauce and add a 7 oz can of diced green chiles. I also browned the meat first and then sauteed the onions on top of all the browned bits from the meat and deglazed with the sherry. This all helped to make a thick dark gravy. Read More
(15)
Rating: 5 stars
07/13/2003
Loved this! Another hit at my Soup and Stew party. Interesting blending of flavors that only got better the longer it simmered away in the crock pot. Next time I will make it spicy by adding some crushed red pepper or a fresh jalapeno or two. Great Stew! Read More
(15)
Rating: 5 stars
01/09/2003
I was sort of doubtful with the olives capers and rasins. The combination makes a sweet and salty broth. I added some portabella mushrooms and it turned out great. The recipe doesn't specify when to add the red bell pepper so I added it with the olives. Read More
(11)
Rating: 1 stars
09/27/2010
I don't normally take the time to rate a recipe but this was just NOT good at all. We ended up going out to dinner instead. And my husband LOVES Cuban food. Read More
(9)