Puerto Rican Beef Stew

• 1 Tbsp. vegetable oil
• 2 lb. trimmed beef top round, cut into 1-inch chunks
• 1 green pepper, chopped
• 4 sweet chili peppers, chopped
• 1/2 c. tomato sauce
• 2 bay leaves
• 2 onions, peeled
• 4 cloves garlic
• 6 fresh cilantro leaves, washed
• 2 Tbsp. vinegar
• 1/2 tsp. whole dried oregano, crushed
• 1 Tbsp. salt
• 1/2 lb. potatoes, peeled and cubed
• 12 olives, stuffed with pimientos
• 1 Tbsp. capers
• 1/4 c. seeded raisins (optional)
• 1/4 tsp. salt
• 1 lb. carrots, cut into 1/2-inch rounds
• 1 can green peas

1. In a large heavy kettle or pot, heat vegetable oil.
2. Add chunks of beef and stir constantly over moderate-high heat until brown.

vegetable oil, trimmed beef, green pepper, sweet chili peppers, tomato sauce, bay leaves, onions, garlic, cilantro, vinegar, oregano, salt, potatoes, olives, capers, seeded raisins, salt, carrots, green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681612 (may not work)