Slow Cooker Cuban Beef Stew
Cocido Cubano de Res al fuego lento
by The Chef
Serves: 4
Notes:A hearty stew! Comfort at its best.
Directions:
1.Season the beef with salt and pepper. Place the beef and the rest of the ingredients, except the olives and raisins, in a slow cooker.
2.Cover and cook on low 7 hours or on high 4 hours.
3.Add the olives one hour before the cooking time is finished.
4.Remove the bay leaf and season with salt and pepper. Serve over plain white rice.
Ingredients:
• Salt and ground pepper
• 2 pounds beef stew meat, cut into 1 1/2-inch cubes
• 4 cloves garlic, finely chopped
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of ground oregano
• 2 bay leafs
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 cup of tomato sauce
• 1 tablespoon of tomato paste
• 1/2 cup of white wine or vermouth
• 1/2 cup of stuffed Spanish olives, cut in half
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