Beef Stew with Capers & Olives
Yield
8 servingsPrep
20 minCook
60 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
currants
dried |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
garlic
mined |
|
| 1 | cup |
green bell peppers
|
|
| ⅓ | cup |
pimento stuffed green olives
|
*
|
| 3 ½ | cups |
capers
drained |
*
|
| 3 | tablespoons |
white vinegar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
red hot pepper sauce
dash |
*
|
| 2 | pounds |
beef, round steak
or chuck, ground |
|
| 3 | cups |
tomatoes
and |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
currants
dried |
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
garlic
mined |
|
| 237 | ml |
green bell peppers
|
|
| 79 | ml |
pimento stuffed green olives
|
*
|
| 828 | ml |
capers
drained |
*
|
| 45 | ml |
white vinegar
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
ground |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
red hot pepper sauce
dash |
*
|
| 907.2 | g |
beef, round steak
or chuck, ground |
|
| 7.1E+2 | ml |
tomatoes
and |
|
Directions
Place the currants in a bowl and cover with warm water. Set aside to soak.
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 min.
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.
Add the meat to the vegetable mixture and stir to blend.
Drain the currants and add them.
Add the tomatoes. Cook, stirring often, about 45 min.
Skim off the fat as it rises to the surface during cooking.
- Serve hot with freshly cooked rice.
