Rating: 4.5 stars 4.5
205 Ratings
  • 5 star values: 147
  • 4 star values: 38
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 4

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.

Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
8
Yield:
6 to 8 servings
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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.

Nutrition Facts

353 calories; protein 19.5g; carbohydrates 29.4g; fat 17.2g; cholesterol 57mg; sodium 498.5mg. Full Nutrition
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