Cuban Stew
Immerse yourself in the rich, bold flavors of Cuban cuisine with this hearty Cuban Stew recipe. Brimming with tender beef, vibrant bell peppers, and a medley of carrots and potatoes, this savory dish is slow-simmered to perfection in a fragrant broth seasoned with cumin, oregano, and garlic. A touch of tomato paste adds depth, while briny green olives provide a pop of tangy flavor, perfectly complementing the hearty ingredients. Finished with a sprinkle of fresh cilantro, this stew is both comforting and packed with vibrant, authentic flavors that transport you straight to the Caribbean. Perfect for a cozy family meal or entertaining guests, this one-pot dish is both satisfying and easy to prepare. Serve it with crusty bread or fluffy white rice to soak up every drop of its savory goodness!
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Recipe Information
Ingredients
- 2 lbs beef stew meat
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 4 minced garlic cloves
- 2 large, peeled and cubed potatoes
- 2 large, sliced carrots
- 3 tbsp tomato paste
- 4 cups beef broth
- 14.5 oz can diced tomatoes
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup, sliced green olives
- 2 tbsp, chopped (for garnish) fresh cilantro
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the beef stew meat with salt and black pepper, then brown it in the pot in batches to avoid crowding. Once browned, remove the meat and set it aside.
In the same pot, reduce the heat to medium and add the diced onion and bell peppers. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Stir in the tomato paste, cumin, and oregano, and cook for 1-2 minutes to help develop the flavors.
Return the browned beef to the pot along with the beef broth, diced tomatoes (with their juices), and bay leaf. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
Add the cubed potatoes and sliced carrots to the pot. Cover and continue to simmer for another 30-35 minutes, or until the vegetables are tender and the beef is fully cooked.
Stir in the sliced green olives and adjust the seasoning with additional salt and pepper if needed. Simmer for an additional 5 minutes to allow the flavors to meld.
Remove the bay leaf before serving. Ladle the stew into bowls and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1305 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
