by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand1 red bell pepper Ask a question about this ingredient
1 green bell pepper Ask a question about this ingredient
1 cubanelle (or other mild sweet pepper) Ask a question about this ingredient
1 small hot chili pepper Ask a question about this ingredient
1 large yellow or white onion Ask a question about this ingredient
5 cloves garlic Ask a question about this ingredient
1.5 cups cilantro Ask a question about this ingredient
2 teaspoons dried oregano Ask a question about this ingredient
1.5 cups spanish green olives (with pimentos) Ask a question about this ingredient
1/4th cup capers Ask a question about this ingredient
2 medium size tomatoes Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
1 large sweet potato or yam Ask a question about this ingredient
2 russet potatoes Ask a question about this ingredient
1.5 pounds beef stew meat- cut in 1 inch chunks Ask a question about this ingredient
1 tablespoon cider vinegar Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
3/4th cups tomato paste Ask a question about this ingredient
Dice and combine peppers, onion, garlic, cilantro, oregano, 1 cup green olives, capers, and tomatoes. salt and pepper to taste. Seperate in two bowls- set one aside. (Leave 1/2 cup of olives whole, set aside).
Ask a question about this stepTo one bowl of diced veggie mixture, add vinegar, and blend (in food processor, blender, or with hand blender) until smooth.
Ask a question about this stepHeat olive oil in large pot to medium heat. Add Beef and brown for 10 minutes.
Ask a question about this stepAdd both bowls of veggies (blended and diced) to pot. Cook on medium heat for 3o minutes.
Ask a question about this stepPeel and cube potatoes and yam. Add potatoes, yam, tomato paste, and whole olives to pot. Bring to a boil and reduce heat to a simmer (add water to thin if necessary).
Ask a question about this stepSimmer on low for an hour. Add salt and pepper to taste.
Ask a question about this stepDelicious straight out of the pot... or serve over white rice, or rice and beans. Garnish with fresh avocado and sour cream, and serve alongside tostones (twice fried plantains).
Ask a question about this stepEnjoy!
Ask a question about this stepThanks for the recommendation on the restaurant, passed it many times but did not know if I should try it. This stew also looks awesome. I'll try both.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
olives, capers, garlic, cilantro . . . all my flavor hot buttons! Can't wait to try this - sounds delicious