Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pure Spanish olive oil
2 1/2 lb Boneless chuck, cut into
-2-inch chunks
1 lg Onion, thickly sliced
1 lg Green bell pepper, seeded
-and diced
4 ea Cloves garlic, finely
-chopped
2 c Drained and chopped canned
-whole tomatoes or
4 ea To 6 medium-size, ripe
-tomatoes, coarsely chopped
1 c Dry sherry
1 c Cuban Beef Stock (see
-CUBA03.TXT)
1 tb Salt
1 tb Spanish paprika (available
-at gourmet shops)
1/2 ts Freshly ground black pepper
1/4 ts Cumin seeds, crushed in a
-mortar
pn Of dried oregano
1 ea Bay leaf
3 md Plantains of medium
-ripeness (yellow with
Black spots)
2 tb Finely chopped fresh parsley
1 ea In a large, heavy-bottomed
-casserole, heat the oil
-over medium

heat until fragrant, then brown the beef on all sides. Reduce the
heat to low, add the onions, bell pepper, and garlic, and cook,
stirring, until the onions are lightly browned, 4 to 5 minutes. Add
the remaining ingredients, except for the plantains and parsley,
cover, and simmer 1 1/2 hours, stirring frequently. Add more stock if
necessary. 2. Cut the tips off the plantains, peel, and slice 1 inch
thick. Add them to the casserole and cook over low heat, until the
plantains are tender, another 20 to 30 minutes. Transfer the stew to
a serving bowl, sprinkle with parsley, and serve hot. Makes 6 to 8
servings Mary Urrutia Randelman "Memories of a Cuban Kitchen"
(Macmillan, 1992) CARNE GUISADA CON PLATANOS Beef And Plantain Stew

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