Meat and Potato Stew

Meat and Potato Stew-Carne con Papa






3 tbsp. olive oil

2 medium onions, chopped

1 large green bell pepper, seeded and chopped

3 cloves garlic, peeled and minced

2 bay leaves

1 15-oz. can tomato sauce

2 tbsp. red wine vinegar

1 tbsp. capers

1/2 c. green olives with pimientos,cut in half

2 c. water

2 lb. boneless chuck steak, cut into

1-in. cubes*

6 to 8 medium-sized potatoes,peeled and cubed

salt to taste





1. Heat oil in a large stockpot over

medium heat. Sauté onions and

green pepper for 2 to 3 minutes, or

until onions are soft but not brown.

2. Add garlic, bay leaves, tomato

sauce, vinegar, capers, and olives

and cook for about 5 minutes. (This

onion-pepper mixture is the

sofrito.)

3. Add water and meat to sofrito and

cook 20 minutes. Finally, add

potatoes, cover, and simmer 15

minutes, or until meat and potatoes

are tender. Add salt to taste and

serve hot.







This robust stew is a home-style favorite in Cuba. Served hot with crusty bread, it makes a satisfying

dinner on a cool evening.

Preparation time: 15 to 25 minutes

Cooking time: 45 minutes

Serves 6 to 8





*For a stew without the carne (meat),

omit the steak and double the number of

potatoes.You may also want to throw in

some of your other favorite veggies, such

as carrots, eggplant, or green beans