Title: Puerto Rican Beef Stew (Carne Guisada Puertoriquena)
Categories: Beef
Yield: 4 Servings

1	tb	Vegetable oil
2	lb	Beef top round -- cut in 1"
		Chunks
1		Green pepper -- seeded
4		Sweet chile peppers --
		Seeded
2		Onion -- peeled
4		Cloves garlic -- peeled
6		Fresh cilantro leaves --
		Washed
1	tb	Vinegar -- or fresh lime
		Juice
1/2	ts	Dried oregano
1/2	c	Tomato sauce
2		Bay leaves
1	tb	Salt
1/2	lb	Carrot -- cut in 1/2"
		Pieces
1	cn	Green peas
1/2	lb	Potatoes -- cubed
12		Olives -- pimiento stuffed
1	tb	Capers
1/2	c	Seeded raisins --
		(optional)
1/2	ts	Salt

I love Puerto Rican Food!... It's usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods).

I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food).

In a large heavy kettle, brown meat in oil.

Add green pepper, sweet chili, onions, cloves, cilantro, vinegar (or lime juice), oregano, tomato sauce, bay leaves, and salt. Mix and bring to a boil. Reduce heat to low, cover and cook for 1 hour.

Add carrots to kettle. Drain liquid from peas into kettle and mix (reserve peas) Bring rapidly to a boil, reduce to low, cover and cook about 1 hr until meat is almost fork-tender..

Add potatoes, olives, capers, raisins, and 1/2 tsp salt, bring rapidly to a boil, reduce heat to low, cover and cook about 1 hour, or until meat is fork-tender and vegetables are done.

Ad reserved peas and mix. Taste and adjust seasoning (uncover, and boil to thicken sauce to taste).

Tammie K Nakamura

Recipe By : Puerto Rican Cookery ISBN 0-88289-411-0

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