CUBAN BEEF STEW - Carne con Papas

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 ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

bullet 3 lbs. top round Beef, cubed into 1" pieces
bullet ˝ Cup Olive Oil
bullet 6 large Tomatoes, cored, seeds removed and cut into 1" cubes. Save juice aside.
bullet 4 large Potatoes, eyed, peeled, cut into 1" cubes
bullet 1˝ Cup yellow Onion, peeled, ends discarded, coarsely chopped
bullet 1 Green Pepper, ends discarded, cored, seeds and pith removed, chopped
bullet 1˝ Cup of small Green Peas
bullet 6 cloves Garlic, peeled, mashed and minced very finely
bullet 1 Tablespoon Paprika
bullet 1 Tablespoon dry Oregano
bullet 1 Tablespoon dry Cilantro
bullet 1 Tablespoon fresh Parsley, chopped
bullet ˝ teaspoon Salt
bullet 1 Tablespoon ground Black Pepper
bullet ⅛ lb. salted Butter (˝ stick)
bullet 1 Cup very dry White Wine

White Rice.
Scallions or Green Onions to garnish.

Heat a heavy skillet, and add oil. Heat until oil is beginning to foam.
Add cubed meat and sear on all sides over medium-high heat.
Reduce heat and add onions. Sauté for 5 minutes until onions are translucent, stirring constantly.
Add garlic, green pepper, tomatoes and dry spices. Sauté for 5 more minutes.
Add wine and simmer, uncovered, 5 additional minutes.
Stir and scrape bottom of pan to deglaze.
Add potatoes, peas, butter and enough water to cover meat and potatoes.
Bring to a rolling boil, stirring constantly.
Reduce heat.
Cover and let simmer over medium heat until the potatoes are tender (about 30 minutes).

Serve in a individual large shallow bowls over white rice.

Garnish over the top with very finely sliced scallions or green onions.

 

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