BEEF STEW

 

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  • Servings:
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Ingredients

  • 1/3 cup currants -- dried
  • 1/4 cup vegetable oil
  • 1 cup onions -- chopped
  • 1 tablespoon garlic -- mined
  • 1 cup green pepper -- chopped
  • 1/3 cup stuffed green olives
  • 3 1/2 cups capers -- drained
  • 3 tablespoons white vinegar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • Tabasco sauce
  • 2 pounds ground round or chuck
  • 3 cups tomatoes -- peeled and chopped

Directions

  • 1. Place the currants in a bowl and cover with warm water. Set aside to soak.
  • 2. Meanwhile, heat half the oil in a kettle and add the onion. , garlic and green pepper. Cook, stirring, until wilted. Add the olives, capers, vinegar, cinnamon, cloves, bay leaf and Tabasco sauce to taste. Cook, stirring occasionally, about 10 minutes
  • 3. While the vegetable mixture is cooking, heat the remaining oil in a skillet and add the meat. Cook, breaking up the meat with the side of a metal spoon to prevent lumps, until the meat loses its red color.
  • 4. Add the meat to the vegetable mixture and stir to blend.
  • 5. Drain the currants and add them.
  • 6. Add the tomatoes. Cook, stirring often, about 45 minutes Skim off the fat as it rises to the surface during cooking.
  • 7. Serve hot with freshly cooked rice.
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  • Per Serving (excluding unknown items): 228 Calories; 14g Fat (56.1% calories from fat); 3g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1101mg Sodium. Exchanges: 0 Grain(Starch) ; 2 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

Notes

Categories: Stew 
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