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!
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
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
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Method Prep:20min › Cook:2hr › Ready in:2hr20min
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.
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.
Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover and cook until done.