Description
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.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 ½ pounds sirloin tips, cubed
- 2 bay leaves
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ cup dry sherry
- 1 (8 ounce) can tomato sauce
- 2 tablespoons red wine vinegar
- ¼ cup pimento-stuffed green olives
- ¼ cup raisins
- 2 tablespoons capers
- 4 potatoes, peeled and quartered
- salt and pepper to taste
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 8