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Puerto Rican Beef Stew


  • 1 tablespoon vegetable oil
  • 2 pounds beef top round, cut into 1-inch cubes
  • 2 green bell peppers, seeded and chopped
  • 2 onions, chopped
  • 4 cloves garlic, finely chopped
  • 1/4 cup chopped cilantro leaves
  • 2 tablespoons vinegar
  • 1 teaspoon dried oregano
  • 1 cup tomato sauce
  • 3 bay leaves
  • Salt and freshly-ground pepper, to taste
  • 1/2 pound carrots, cut into 1-inch pieces
  • 1/2 pound potatoes, peeled and cut into 1-inch cubes
  • 1 cup frozen peas
  • 1/2 cup pimento stuffed olives
  • 1/4 cup (60 ml) raisins


  1. Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat.
  2. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.
  3. Add the carrots and potatoes and simmer 1 hour, or until the meat is tender.
  4. Add the remaining ingredients and simmer an additional 15 minutes.

Serves 6 to 8.

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