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
What You'll Need
red bell pepper
green bell pepper
cubanelle (or other mild sweet pepper)
small hot chili pepper
large yellow or white onion
spanish green olives (with pimentos)
medium size tomatoes
salt & pepper
large sweet potato or yam
beef stew meat- cut in 1 inch chunks
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).