Cuban Beef Stew: Mame would like this for her camping kitchen

Mame would like this for her Camping kitchen.

Cuban Beef Stew
Adapted by BumbleBeeBoogie

Ready in: 2 Hours 10 Minutes

Ingredients:
1-1/2 pounds beef sirloin tips, cubed
2 tablespoons olive oil
1 large yellow onion, peeled and chopped
4 cloves garlic, peeled and minced
1 red bell pepper, seeded and chopped
1 (8 ounce) can tomato sauce
2 dried bay leaves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup pimento-stuffed green olives
1/4 cup raisins
2 tablespoons capers
2 tablespoons red wine vinegar
1/2 cup dry sherry
4 to 6 new potatoes, peeled and quartered
Salt and freshly ground black pepper, to taste

Directions:

Heat the oil in a large saute pan over medium heat. Add the onion and cook and stir until transparent. Add the garlic and saute for two to three minutes, taking care not to burn the garlic or it will become bitter.

Add the cubed beef to the pan, stirring to brown on all sides.

Stir in the spices and saute for 2 or 3 minutes.

Stir in wine, tomato sauce, vinegar, olives, raisins, and capers. Add enough water to just cover the meat. Bring to boil, then reduce the heat to low, and cover the pan. Simmer until the beef is fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.

Add the potatoes to the stew. Season with the salt and pepper to taste. Cook, covered, until the potatoes are almost tender. Remove the lid from the pan and simmer until the potatoes are tender and the sauce has thickened.

Makes 7 servings.