Carne Guisada Con Plantanos (Beef & Plantain Stew) Recipe

Step 1

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"

Things You'll Need

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

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