Cuban Beef Casserole

    2 hours 20 min

    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!

    179 people made this

    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

    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.
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