Carne guisada con plantanos (beef and plantain stew)

6 Servings

Ingredients

Quantity Ingredient
½ cup Pure Spanish olive oil
2½ pounds Boneless chuck, cut into 2-inch chunks
1 large Onion, thickly sliced
1 large Green bell pepper, seeded and diced
4 Cloves garlic, finely chopped
2 cups Drained and chopped canned whole tomatoes or
4 To 6 medium-size, ripe tomatoes, coarsely chopped
1 cup Dry sherry
1 cup Cuban Beef Stock (see CUBA03.TXT)
1 tablespoon Salt
1 tablespoon Spanish paprika (available at gourmet shops)
½ teaspoon Freshly ground black pepper
¼ teaspoon Cumin seeds, crushed in a mortar
pinch Of dried oregano
1 Bay leaf
3 mediums Plantains of medium ripeness (yellow with
Black spots)
2 tablespoons Finely chopped fresh parsley
1 In a large, heavy-bottomed casserole, heat the oil over medium

Directions

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 1½ 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 File

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