Carne Guisada Con Plantanos (Beef and Plantain Stew)

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this Carne Guisada Con Plantanos (Beef and Plantain Stew) recipe, or contribute your own.


1/2 c Pure Spanish olive oil
pn dried oregano
1 lg Onion; thickly sliced
1 lg Green bell pepper, seeded
1/2 ts Black Pepper; freshly ground
1/4 ts Cumin seeds; crushed
1 tb Salt
4 Cloves garlic
1 c Cuban Beef Stock
1 ; In a large, heavy-bottomed
4 ; ripe, (up to 6)
1 tb Spanish paprika
2 1/2 lb Boneless chuck
1 c Dry sherry
1 Bay leaf
2 tb fresh parsley; Finely chopped
2 c ; Drained and chopped canned
3 md Plantains; Black spots

Original recipe makes 6



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

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I made this dish for my family and used a beef bouillon cube instead of real beef broth and I think that's why I'm giving it four stars instead of five. Made with beef broth -- a definite five! Easy and hearty. Typos in recipe need to be fixed because I found myself guessing at some stuff but overall, a hit.
JacquelineW 6y ago

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