Cuban Beef Casserole

    Cuban Beef Casserole

    (191)
    15saves
    2hr20min


    179 people made this

    About this recipe: Traditionally, this beef stew uses a lot more olive oil and beef with a lot of marbling. This is my slightly lower-fat version, but is still close to the original recipe. This is a fantastic alternative to your typical beef stew!

    Ingredients
    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 1 red pepper, chopped
    • 680g beef stewing steak, cubed
    • 2 bay leaves
    • 1/2 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 125ml dry sherry
    • 250g passata
    • 2 tablespoons red wine vinegar
    • 4 tablespoons pimento-stuffed green olives
    • 4 tablespoons raisins
    • 2 tablespoons capers
    • 4 potatoes, peeled and quartered
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed beef, and cook until browned. Stir in red pepper, bay leaf, cumin and oregano; cook for 2 to 3 minutes.
    2. Stir in sherry, passata, vinegar, olives, raisins and capers. Pour in enough water to just cover beef. Bring to the 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.
    3. Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover and cook until done.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (191)

    Reviews in English (188)

    by
    64

    I am not a big beef lover but this broth has such a rich depth of flavor that I loved this. I did not add the capers or red pepper because I didn't have it on hand-and it still was very good. The only thing I think it needed was veggies. I added carrot chunks this time. My husband ate over white rice. I had over red beans and rice (leftovers). Added 2-27-03:I've made this a few times now,and have noticed each time, when you add the potatoes,it loses quite a bit of flavor. I now add extra spices WHEN I make with the potatoes. When I serve over rice, beans etc., I simply omit the potatoes.Also, we did not like the flavor of the capers, when used.To our taste, the capers really changed the flavor (to "sour" instead of nice and "tangy")., Will make again WITHOUT the capers."  -  11 Dec 2002  (Review from Allrecipes US | Canada)

    by
    52

    i grew up eating cuban food, and this is pretty authentic. delicious! serve with black beans & yellow rice, and fried (ripe) plantains.  -  20 May 2000  (Review from Allrecipes US | Canada)

    by
    39

    I love all kinds of stews and this was a great departure from common European stews. My husband raved and my son ate it without complaints, even with the olives. I departed from the recipe by slow cooking in a crock pot (love my crock pot!) - after browning meat, adding spices and simmering for 3 minutes. Ate it in a sourdough bread bowl - yummy. Next time must try more authentic Cuban meal with fried plantains.  -  01 Nov 2001  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate