Title: Carne Guisada Con Plantanos (Beef & Plantain Stew)
Categories: Meat Soup Ethnic
Yield: 6 Servings
| 1/2 | c | Pure Spanish olive oil |
| 2 1/2 | lb | Boneless chuck, cut into 2-inch chunks |
| 1 | lg | Onion, thickly sliced |
| 1 | lg | Green bell pepper, seeded and diced |
| 4 | | Cloves garlic, finely chopped |
| 2 | c | Drained and chopped canned whole tomatoes or |
| 4 | | To 6 medium-size, ripe tomatoes, coarsely chopped |
| 1 | c | Dry sherry |
| 1 | c | Cuban Beef Stock (see CUBA03.TXT) |
| 1 | tb | Salt |
| 1 | tb | Spanish paprika (available at gourmet shops) |
| 1/2 | ts | Freshly ground black pepper |
| 1/4 | ts | Cumin seeds, crushed in a mortar |
| | pn | Of dried oregano |
| 1 | | Bay leaf |
| 3 | md | Plantains of medium ripeness (yellow with |
| | | Black spots) |
| 2 | tb | Finely chopped fresh parsley |
| 1 | | In a large, heavy-bottomed casserole, heat the oil over medi |
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"
(Macmillan, 1992) CARNE GUISADA CON PLATANOS Beef And Plantain Stew