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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This stew takes a bit of time but its not a difficult recipe and worth the extra effort. It is a low fat version of the original, but tastes just as good. Ingredients:
1 1/2 pounds sirloin tips, cut into cubes |
4 potatoes, peeled and cut into quarters |
1 onion, diced |
1 red bell pepper, diced |
1/4 cup green olives (pimento-stuffed) |
1/4 cup raisins |
1 (8 oz) can tomato sauce |
1/2 tsp ground cumin |
1/2 cup dry sherry |
2 tbsp red wine vinegar |
2 tbsp capers |
4 garlic cloves, finely diced |
1 tsp dried oregano |
2 bay leaves |
2 tbsp olive oil |
salt and pepper, to taste |
Directions:
1. Heat the oil in a large saute pan, over medium heat. Cook the onion and garlic in oil, stirring often, until they become transparent. Add in the meat, and cook until browned. Mix in red bell pepper, cumin, oregano and bay leaf then cook for 2-3 minutes.
2. Then, stir in the olives, raisins, tomato sauce, sherry, vinegar, and capers. Add in enough water to just cover the meat then bring to boil. Reduce the heat to low, cover and simmer until fork tender, around 1 1/2 hours. (You may add more water if the stew is too thick.)
3. Add the potatoes into the stew and season with salt and pepper, to taste. Cook, covered, until potatoes are nearly tender. Remove the cover, and cook until done.
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