Recipe#5785

Title: CARNE GUISADA CON PLANTANOS (BEEF AND PLANTAI

Mary Urrutia Randelman "Memories of a Cuban Kitchen"
  (Macmillan, 1992) CARNE GUISADA CON PLATANOS Beef And
  Plantain Stew

     1/2   c            Pure Spanish olive oil
   2 1/2   lb           Boneless chuck, cut into
                        -2-inch chunks
   1       lg           Onion, thickly sliced
   1       lg           Green bell pepper, seeded
                        -and diced
   4       ea           Cloves garlic, finely
                        -chopped
   2       c            Drained and chopped canned
                        -whole tomatoes or
   4       ea           To 6 medium-size, ripe
                        -tomatoes, coarsely chopped
   1       c            Dry sherry
   1       c            Cuban Beef Stock (see
                        -CUBA03.TXT)
   1       tb           Salt
   1       tb           Spanish paprika (available
                        -at gourmet shops)
     1/2   ts           Freshly ground black pepper
     1/4   ts           Cumin seeds, crushed in a
                        -mortar
           pn           Of dried oregano
   1       ea           Bay leaf
   3       md           Plantains of medium
                        -ripeness (yellow with
                        Black spots)
   2       tb           Finely chopped fresh parsley
   1       ea           In a large, heavy-bottomed
                        -casserole, heat the oil
                        -over medium
  heat until fragrant, then brown the beef on all sides.
  Reduce the heat to low, add the onions, bell pepper,
  and garlic, and cook, stirring, until the onions are
  lightly browned, 4 to 5 minutes. Add the remaining
  ingredients, except for the plantains and parsley,
  cover, and simmer 1 1/2 hours, stirring frequently.
  Add more stock if necessary. 2. Cut the tips off the
  plantains, peel, and slice 1 inch thick. Add them to
  the casserole and cook over low heat, until the
  plantains are tender, another 20 to 30 minutes.
  Transfer the stew to a serving bowl, sprinkle with
  parsley, and serve hot. Makes 6 to 8 servings