Cuban Style Beef Stew

Ingredients

• 2 1/2 tablespoons olive oil

• 2 tablespoon salt

• 1-1/2 tablespoon pepper

• 1 tablespoon of garlic powder

• 2 pounds Beef Stew Meat (my butcher uses Top Sirloin but I like old fashion chuck meat)

• 1 tablespoon All purpose flour

• 4 medium Fresh Garlic Cloves , peeled and diced

• 1 medium White Spanish Onion , peeled and chopped

• 1 medium Green Bell Pepper , cored and chopped

• 2 medium Potatoes (approximately 1 pound), peeled and cut into 3/4-inch cubes or I love to use fingerling potatoes too.

• 1 cup Low Sodium Beef Broth

• ½ cup Dry Sherry or Madeira (note: if you prefer not to use any liquor, substitute ½ cup more beef broth)

• 1 8-ounce can can Tomato Sauce

• 1 14.5-ounce can can Diced Tomatoes ,undrained (I use San Marzano Diced Can Tomatoes)

• 1 ½ tablespoons Paprika

• 1 tablespoon Distilled White Vinegar

• 1 teaspoon Dried Oregano

• ½ teaspoon ground dried Cumin

• 1 teaspoon garlic powder

• 2 Bay Leaves

• 3 Allspice

• 1 teaspoon of Rosemary & Lavender (Or rosemary is just fine too)

• 1/2 teaspoon dry Thyme or Fresh is great

• cornstarch (I generally take about a tablespoon and add a little cold water until the mixture becomes creamy)

• 1/2 cup of Recaito (I like the frozen goys brand) Just for extra flavor.

• 6 qt Cast Iron Pot

Instructions:

1. We are going to tenderize our stew meat. Put your stew meat to a plastic bowl or plastic bag. Add 1 tablespoon of salt and 1 tablespoon of garlic and 1/2 tablespoon of pepper. Mix together and put in the fridge for 30 to 45 minutes. Overnight is the best.

2. Remove the meat from the fridge and Split meat into 2 batches for frying.

3. Ue a large skillet. I love to use my cast iron pot, heat 1 tablespoon of oil (I like to use olive oil). Save the other tablespoon of oil for the second batch.

4. While the oil is heating, sprinkle 1 tablespoon of flour on the first batch of stew meat and mix together. The second batch will not require flour, we want to juice from that batch.

5. Add the beef cubes (Batch 1 w/ flour) to the hot oil, stirring and turning the pieces often, for about 3 to 4 minutes. Transfer meat to a plate on the side. Continue the same with the second batch without the flour, this batch will be juicier. Remove 2nd batch to the reserve plate as well.

6. Heat remaining 1/2 tablespoon of oil. Add the fresh garlic, red pepper, onions, 1 tablespoon of salt and 1 tablespoon of pepper. and cook, stirring occasionally, for another 2 minutes. Return meat to the pan, juices and all. Stir everything together.

7. Add the beef broth and sherry. Note: If you do not have sherry, you can replace it with an additional 1/2 cup of beef broth. Or any type of broth you want. And paprika, oregano, garlic powder, cumin to mixture and stir. Stir in vinegar, can of tomatoes and tomato sauce. Continue to stir. Add dry bay leaves, dry thyme and allspice. Lastly, add 1/

2 cup of Recaito and stir. (I like the frozen Goya Recaito). Cover closely and simmer for one hour.

1. Meanwhile, cut the carrots & potatoes into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add the potatoes to the beef and simmer 15 minutes. Then add the carrots and simmer for another 15 minutes. Lastly, add the mushrooms and cornstarch. Cover and continue to simmer until the vegetables are tender. Serve the stew sprinkled with chopped parsley or green onion like I will be doing.