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  Puerto Rican Beef Stew

1 Tbs vegetable oil
2 lbs 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
2 Tbs vinegar
1 tsp dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly ground pepper to taste
1/2 lb carrots, cut into 1-inch pieces
1/2 lb potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup raisins

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

Yield: 6 to 8 Servings