Puerto Rican Beef Stew

• 1 tablespoon vegetable oil
• 2 lbs beef top round steak, cut into 1-inch cubes
• 2 green bell peppers, seeded and chopped
• 2 onions, chopped
• 4 garlic cloves, finely chopped
• 14 cup cilantro leaf, chopped
• 2 tablespoons vinegar
• 1 teaspoon oregano, dried
• 1 cup tomato sauce
• 3 bay leaves
• salt, to taste
• pepper, freshly-ground, to taste
• 12 lb carrot, cut into 1-inch pieces
• 12 lb potato, peeled and cut into 1-inch cubes
• 1 cup frozen peas
• 12 cup pimento stuffed olive
• 14 cup raisins

1. Heat the vegetable oil in a large, heavy oenproof pot over moderate heat and brown the meat.
2. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and bake covered for 1 hour at 325 degrees F.
3. Add the carrots and potatoes and bake 1 hour at 300 degrees F, or until the meat is tender.
4. Add the remaining ingredients and simmer an additional 15 minutes.

vegetable oil, beef, green bell peppers, onions, garlic, cilantro leaf, vinegar, oregano, tomato sauce, bay leaves, salt, pepper, carrot, potato, frozen peas, pimento stuffed olive, raisins

Taken from www.food.com/recipe/puerto-rican-beef-stew-364345 (may not work)