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1½ lbs stew meat 10 olives, chopped
3-5 potatoes 2 bay leaves
1 tsp salt 1 tsp olive oil
3 Tbsp recaito 1 carrot
8-oz tomato sauce 1 stalk of celery
2 cups beef stock
Place meat and salt in pan with enough water to cover. Cook at medium high heat until boiling, then lower heat and cook 45 minutes. Remove from heat and drain. Peel and dice potatoes. Dice carrot and celery. Add recaito, tomato sauce, olives, potatoes, carrot, celery, bay leaves, olive oil and beef stock. Cook at moderate heat until boiling. Lower to medium heat and simmer 20 minutes, stirring once. Add meat; continue to simmer at medium heat for 1 hour, stirring every 15 minutes. Serve with white rice and tostones (fried mashed green plantains).
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