This is one healthy and hearty dinner. Cuban beef with potatoes with optional olives is a hearty stew that’s great over rice and has the subtle sweetness from the wine and bay leaves. This recipe is well worth the wait!
Prep Time:16 minutes
Cook Time:150 minutes
Total Time:166 minutes
2 lbs beef
2 tbsp all purpose flour
1 small onion
1 green bell pepper
2 garlic cloves
1/2 cup dry white wine
3/4 cup tomato sauce
1 tsp cumin
2 tsp Sazon
2 bay leaves
1/4 cup olives
3 cups water
Salt and pepper to taste
Season the beef with salt and pepper.
Sprinkle the all purpose flour over the beef and coat on each side, remove any excess flour.
Sear the beef in a large skillet with vegetable oil over medium-high heat for 5-6 minutes on each side.
Remove the beef from the skillet and add some extra oil if needed.
Add the onions and peppers to the skillet and cook until translucent.
Add the garlic and cook until fragrant.
Pour the dry white wine and deglaze the skillet.
Cook the veggies and wine until he wine reduces by half.
Place the beef back into the skillet.
Add the tomato sauce, cumin, salon, bay leaves, water, olives, salt, and pepper.
Cook for 2 hours on low heat.
2 hours later add the potatoes, cover, and cook until the potatoes and beef are fork tender.
Check for seasoning, then serve over white rice and enjoy!