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Beef Stew With Capers & Olives

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      Title: BEEF STEW WITH CAPERS & OLIVES
 Categories: Beef, Vegetables, From cook4u, Meats
      Yield: 4 Servings
 
    1/3 c  Currants, dried
    1/4 c  Vegetable oil
      1 c  Onions, chopped
      1 tb Garlic, mined
      1 c  Green pepper, chopped
    1/3 c  Stuffed green olives
  3 1/2 c  Capers, drained
      3 tb White vinegar
    1/4 ts Cinnamon
    1/4 ts Ground cloves
      1    Bayleaf
           Tabasco sauce
      2 lb Ground round or chuck
      3 c  Tomatoes, peeled and chopped
 
  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 min. 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 min. Skim off the fat as it rises to the surface during
  cooking. 7. Serve hot with freshly cooked rice.
  
  This dish: Picadillo
 
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