Puerto Rican Beef Stew (Carne Guisada Puertoriquena)

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 lbs	908g / 32oz	Beef top round - in 1" chunks
1		Green pepper - seeded
4		Sweet chile peppers - seeded
2		Onion - peeled
4		Garlic - peeled
6		Fresh cilantro leaves - washed
1 tablespoon	15ml	Vinegar - or- fresh limejuice
1/2 teaspoon	2.5ml	Dried oregano
1/2 cup	118ml	Tomato sauce
2		Bay leaves
1 tablespoon	15ml	Salt
1/2 lb	227g / 8oz	Carrot - in 1/2" pieces
1		Green peas
1/2 lb	227g / 8oz	Potatoes - cubed
12		Olives - pimiento stuffed
1 tablespoon	15ml	Capers
1/2 cup	80g / 2.8oz	Seeded raisins - (optional)
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

I love Puerto Rican Food! It's usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods).

I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food).

In a large heavy kettle, brown meat in oil.

Add green pepper, sweet chili, onions, cloves, cilantro, vinegar (or lime juice), oregano, tomato sauce, bay leaves, and salt. Mix and bring to a boil. Reduce heat to low, cover and cook for 1 hour.

Add carrots to kettle. Drain liquid from peas into kettle and mix (reserve peas) Bring rapidly to a boil, reduce to low, cover and cook about 1 hr until meat is almost fork-tender. .

Add potatoes, olives, capers, raisins, and 1/2 tsp salt, bring rapidly to a boil, reduce heat to low, cover and cook about 1 hour, or until meat is fork-tender and vegetables are done.

Add reserved peas and mix. Taste and adjust seasoning (uncover, and boil to thicken sauce to taste).

Source:
"The Total Banana" by Alex Abella

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