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
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Ingredients
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1
red bell pepper
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1
green bell pepper
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1
cubanelle (or other mild sweet pepper)
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1
small hot chili pepper
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1
large yellow or white onion
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5
cloves garlic
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1.5 cups
cilantro
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2 teaspoons
dried oregano
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1.5 cups
spanish green olives (with pimentos)
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1/4th cups
capers
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2
medium size tomatoes
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salt & pepper
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1
large sweet potato or yam
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2
russet potatoes
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1.5 pounds
beef stew meat- cut in 1 inch chunks
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1 tablespoon
cider vinegar
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1 tablespoon
olive oil
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3/4th cups
tomato paste
Directions
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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).
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To one bowl of diced veggie mixture, add vinegar, and blend (in food processor, blender, or with hand blender) until smooth.
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Heat olive oil in large pot to medium heat. Add Beef and brown for 10 minutes.
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Add both bowls of veggies (blended and diced) to pot. Cook on medium heat for 3o minutes.
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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).
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Simmer on low for an hour. Add salt and pepper to taste.
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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).
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Enjoy!
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