Title: Carne De Res Guisada En Jitomate
Categories: Beef
Yield: 4 Servings

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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