1.5 lbs beed stew meat, trimmed and cut into 1 inch cubes
1.5 c chopped onion
1/2 c chopped green bell pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
1/4 c water
1 tsp dried oregano
1 tsp paprika
1/8 tsp ground cumin
1 bay leaf, crumbled
1 can (14 oz) low salt beef broth
4 c cubed peeled baking potato (approx 2 lbs)
3 tbsp raisins
3 tbsp coarsely chipped pimiento-stuffed olives
2 tbsp capers
Instructions
Heat oil in a large Dutch oven coated with cooking spray
over medium-high heat. Add beef, and cook 2 minutes or
until browned. Add onion, bell pepper, salt, black pepper,
and garlic; sauté 3 minutes. Add water and the next 5
ingredients (water through beef broth); bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Stir in potato and remaining ingredients. Cook, covered,
over medium heat 20 minutes or until potato is tender,
stirring occasionally.
Originally Submitted
6/3/2019
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