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Cuban Beef Stew

2-lbs stewing beef cubes
2-tbsp all-purpose flour
1-tbsp butter
1-tbsp vegetable oil
2-onions, chopped
2-cloves garlic, minced
4-slices bacon, chopped
2-tbsp minced canned green chilies (or fresh or pickled jalapenos)
1/2-tsp dried thyme
1/2-tsp ground allspice
1/4-tsp grated nutmeg
1-cup beef stock
1-cup tomato juice
3/4-tsp salt
3/4-tsp pepper
3-sweet potatoes
1-sweet red pepper
1-green pepper

Trim and cut beef into 1-inch cubes
In a large plastic bag, toss beef with 2-tbsp flour to coat
In a Dutch oven, melt butter with oil over medium-high heat
Brown meat in batches
Transfer to slow cooker
Add onions, garlic, bacon, chilies, thyme, allspice and nutmeg to Dutch oven
Cook over medium heat, stirring often, until onions are softened, about 5 minutes
Stir in beef stock, tomato juice, salt and pepper; bring to a boil
Pour into slow cooker
Cover and cook on low for 6-8 hours or until meat is tender
Peel and cut sweet potatoes into bite size pieces
Chop red and green peppers and add to slow cooker
Cover and cook on high for 1 hour or until potatoes are tender
Serve with rice