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Author Notes: One of my favorite places to eat in Seattle is La Isla- an amazing authentic Puerto Rican restaurant. I love La Isla's is Carne Guisada (braised beef stew), and it's the first thing that comes to mind when I think of stews with olives. In my version, green olives with pimentos, peppers, onions, garlic, oregano, cilantro, tomatoes, and capers are used in two ways- blended to make sofrito- the base of the stew, and left chunky to create delicious texture. I also added sweet potato to my recipe, which basically melts into the stew, adding a bit of creaminess and hints of sweetness. Serve over rice and beans, garnished with avocado and sour cream, with tostones and mojo on the side! —Loves Food Loves to Eat
- 1 red bell pepper
- 1 green bell pepper
- 1 cubanelle (or other mild sweet pepper)
- 1 small hot chili pepper
- 1 large yellow or white onion
- 5 cloves garlic
- 1.5 cups cilantro
- 2 teaspoons dried oregano
- 1.5 cups spanish green olives (with pimentos)
- 1/4th cups capers
- 2 medium size tomatoes
- salt & pepper
- 1 large sweet potato or yam
- 2 russet potatoes
- 1.5 pounds beef stew meat- cut in 1 inch chunks
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 3/4th cups tomato paste
- Dice and combine peppers, onion, garlic, cilantro, oregano, 1 cup green olives, capers, and tomatoes. salt and pepper to taste. Seperate in two bowls- set one aside. (Leave 1/2 cup of olives whole, set aside).
- To one bowl of diced veggie mixture, add vinegar, and blend (in food processor, blender, or with hand blender) until smooth.
- Heat olive oil in large pot to medium heat. Add Beef and brown for 10 minutes.
- Add both bowls of veggies (blended and diced) to pot. Cook on medium heat for 3o minutes.
- Peel and cube potatoes and yam. Add potatoes, yam, tomato paste, and whole olives to pot. Bring to a boil and reduce heat to a simmer (add water to thin if necessary).
- Simmer on low for an hour. Add salt and pepper to taste.
- Delicious straight out of the pot... or serve over white rice, or rice and beans. Garnish with fresh avocado and sour cream, and serve alongside tostones (twice fried plantains).
- This recipe was entered in the contest for Your Best Beef Stew
- This recipe was entered in the contest for Your Best Stew with Olives