Cuban Beef Stew Recipe

• 1-1/2 pounds cubed Sirloin Tips
• 2 tbsp Olive Oil
• 1 chopped Red Bell Pepper
• 1 chopped Onion
• 4 cloves minced Garlic
• 2 Bay Leaves
• 1 (8 ounce) can Tomato Sauce
• 1/2 tsp Ground Cumin
• 1/2 cup Dry Sherry
• 2 tbsp Red Wine Vinegar
• 1/4 cup pimento-stuffed Green Olives
• 4 peeled and quartered Potatoes,
• Salt and Pepper to taste

• In a large pan used for sautéing, heat oil over medium heat.
• Cook onion and garlic in oil, stirring frequently, until the raw smell leaves and they turn transparent.
• Add in cubed meat, and cook until browned, stirring from time to time.
• Stir in red bell pepper, bay leaf, cumin, and oregano; cook for a good five minutes.
• Add in sherry, tomato sauce, vinegar, olives, raisins, and capers and stir thoroughly. Pour in enough water to just cover meat.
• Bring it all to a boil, reduce heat to low, and cover. Simmer until the meat turns tender, which would take about ninety minutes. If the stew turns too thick, add more water.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.