Beef Stew With Capers And Olives

Recipe Ingredients

1/3 cup	20g / 0.7oz	Currants - dried
1/4 cup	59ml	Vegetable oil
1 cup	62g / 2.2oz	Onions - chopped
1 tablespoon	15ml	Garlic - mined
1 cup	146g / 5.1oz	Green pepper - chopped
1/3 cup	78ml	Stuffed green olives
3 1/2 cups	829ml	Capers - drained
3 tablespoons	45ml	White vinegar
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1		Bay leaf
		Tabasco sauce
2 lbs	908g / 32oz	Ground round or chuck
3 cups	187g / 6.6oz	Tomatoes - peeled and chopped

Recipe Instructions

1. Place the currants in a bowl and cover with warm water. Set aside to soak.

2. 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 minutes

3. 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.

4. Add the meat to the vegetable mixture and stir to blend.

5. Drain the currants and add them.

6. Add the tomatoes. Cook, stirring often, about 45 minutes Skim off the fat as it rises to the surface during cooking.

7. Serve hot with freshly cooked rice.

Source:
Mrs. Leslie Hawker

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.