Recipe - Carne Guisada Con Plantanos (Beef And Plantain Stew)

One half cup Pure Spanish olive oil
2 One half pound Boneless chuck, cut into
2inch chunks
1 lg Onion, thickly cut or sliced up
1 lg Green bell pepper, seeded
and minced
4 Cloves garlic, finely
chopped
2 cup Drained and chopped canned
whole tomatoes or
4 To 6 mediumsize, ripe
tomatoes, coarsely chopped
1 cup Dry sherry
1 cup Cuban Beef Stock (see
CUBA03.TXT)
1 tablespoon Salt
1 tablespoon Spanish paprika (available
at gourmet shops)
One half teaspoon Freshly ground black pepper
One fourth teaspoon Cumin seeds, crushed in a
mortar
pn Of dried oregano
1 Bay leaf
3 md Plantains of medium
ripeness (yellow with
Black spots)
2 tablespoon Finely chopped fresh parsley
1 In a large, heavybottomed
casserole, heat the oil
over medium

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 One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip