Cuban Beef Stew

Cuban Beef Stew

127 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
S. Shames
Recipe by  S. Shames

“The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  1. In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  2. Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  3. Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

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Reviews (127)

Rate This Recipe


I am not a big beef lover but this broth has such a rich depth of flavor that I loved this. I did not add the capers or red pepper because I didn't have it on hand-and it still was very good. The only thing I think it needed was veggies. I added carrot chunks this time. My husband ate over white rice. I had over red beans and rice (leftovers). Added 2-27-03:I've made this a few times now,and have noticed each time, when you add the potatoes,it loses quite a bit of flavor. I now add extra spices WHEN I make with the potatoes. When I serve over rice, beans etc., I simply omit the potatoes.Also, we did not like the flavor of the capers, when used.To our taste, the capers really changed the flavor (to "sour" instead of nice and "tangy")., Will make again WITHOUT the capers."



i grew up eating cuban food, and this is pretty authentic. delicious! serve with black beans & yellow rice, and fried (ripe) plantains.



I love all kinds of stews and this was a great departure from common European stews. My husband raved and my son ate it without complaints, even with the olives. I departed from the recipe by slow cooking in a crock pot (love my crock pot!) - after browning meat, adding spices and simmering for 3 minutes. Ate it in a sourdough bread bowl - yummy. Next time must try more authentic Cuban meal with fried plantains.

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Amount Per Serving (8 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 17.2 g
  • 27%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 19.5 g
  • 39%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 498 mg
  • 20%

Based on a 2,000 calorie diet



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Slow Cooker Beef Stew IV


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Old Fashioned Beef Stew