Carne De Res Guisada En Jitomate

Recipe Ingredients

2 lbs	908g / 32oz	Beef chuck steak - *
1		Bay leaf
1 cup	237ml	Water
1/4 teaspoon	1.3ml	Whole allspice
		Salt
6		Peppercorns
4		Tomatoes - peeled/1
1		/small
14 teaspoons	70ml	Sugar
1		Onion - medium/quartered
12		Green stuffed olives - up to 15
1		Garlic clove - large
1 teaspoon	5ml	Capers
1 tablespoon	15ml	Vegetable oil
		Salt

Recipe Instructions

* Or rump roast (Beef Stewed With Tomatoes)

Cut meat in 1" X 1/4" slices. Place in a large saucepan. Add water and salt to taste. Bring to a boil; reduce heat. Cover and simmer 1 hour.

Combine tomatoes, onion and garlic in blender or food processor. Blend until pureed. Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice, peppercorns and sugar.

Bring to a boil; reduce heat. Simmer uncovered 15 minutes. Add hot tomato puree, olives, capers and salt to taste to beef. Cover and simmer 1 hour.

Uncover and simmer 1/2 hour longer.

Source:
VARIATION: Add 1 large sliced or cubed cooked potato to meat during last 1/2 hour of cooking time. Ad 3/4 cup canned or frozen peas during last 7 minutes of cooking. Mexican Cookery, by Barbara Hansen, c1988 Recipe By :

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