PUERTO RICAN BEEF STEW

1 tbsp vegetable oil
2 lb beef top round cut in chunks
1/2 cup tomato sauce
2 onions, chopped
1 green bell pepper, seeded, chopped
4 sweet chile peppers, seeded
4 cloves garlic, chopped
1 tbsp vinegar (or fresh lime juice)
1 tbsp salt (or to taste)
6 fresh cilantro leaves
2 bay leaves
1/2 tsp dried oregano
1/2 lb carrots, peeled, cut in 1/2 pieces
1 can green peas
1/2 lb potatoes, peeled, cubed
12 pimiento stuffed olives
1 tbsp capers
1/2 cup seedless raisins (optional)
1/2 tsp salt (or to taste)

In a large heavy kettle, brown meat in oil.

Add tomato sauce, onions, green bell pepper, chile peppers, garlic, vinegar or lime juice, salt, cilantro, bay leaves, and oregano. Mix and bring to a boil. Reduce heat to low, cover and cook for 1 hour.

Add carrots to kettle. Drain liquid from peas into kettle and mix (reserve peas). Bring rapidly to a boil, reduce to low, cover and cook about 1 hour until meat is almost fork-tender.

Add potatoes, olives, capers, raisins, and salt, bring rapidly to a boil, reduce heat to low, cover and cook about 1 hour, or until meat is fork-tender and vegetables are done.

Add reserved peas and mix. Taste and adjust seasoning (uncover, and boil to thicken sauce to taste).

Servings: 4
Adapted from unknown source