Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef chuck steak -- *
1 Bay leaf
1 c Water
1/4 ts Whole allspice
Salt
6 Peppercorns
4 Tomatoes -- peeled/1
Lb/small
14 ts Sugar
1 Onion -- medium/quartered
12 To 15 green stuffed olives
1 Garlic clove -- large
1 ts Capers
1 tb Vegetable oil
Salt

* Or rump roast (Beef Stewed With Tomatoes) Cut meat in 1" X 1/4"
slices. Place in a large saucepan. Add water and salt to taste. Bring
to a boil; reduce heat. Cover and simmer 1 hour. Combine tomatoes,
onion and garlic in blender or food processor. Blend until pureed.
Heat oil in a medium saucepan. Add tomato puree, bay leaf, allspice,
peppercorns and sugar. Bring to a boil; reduce heat. Simmer uncovered
15 minutes. Add hot tomato puree, olives, capers and salt to taste to
beef. Cover and simmer 1 hour. Uncover and simmer 1/2 hour longer.
Makes 4 to 6 servings. VARIATION: Add 1 large sliced or cubed cooked
potato to meat during last 1/2 hour of cooking time. Ad 3/4 cup
canned or frozen peas during last 7 minutes of cooking. SOURCE:
Mexican Cookery, by Barbara Hansen, c1988

Recipe By :

From: Western Mexican Cookbook

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