Carne con Papas (Stew of Beef and Potatoes)

This everyday dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.

Yield: 5 servings (serving size: about 1 1/2 cups)

Ingredients

• 1  teaspoon  vegetable oil
• Cooking spray
• 1 1/2  pounds  beef stew meat, trimmed and cut into 1-inch cubes
• 1 1/2  cups  chopped onion
• 1/2  cup  chopped green bell pepper
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 3  garlic cloves, minced
• 1/4  cup  water
• 1  teaspoon  dried oregano
• 1  teaspoon  paprika
• 1/8  teaspoon  ground cumin
• 1  bay leaf, crumbled
• 1  (14 1/4-ounce) can low-salt beef broth
• 4  cups  cubed peeled baking potato (about 2 pounds)
• 3  tablespoons  raisins
• 3  tablespoons  coarsely chopped pimiento-stuffed olives
• 2  tablespoons  capers

Preparation

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add beef, and cook 2 minutes or until browned. Add onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes. Add water and the next 5 ingredients (water through beef broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Stir in potato and remaining ingredients. Cook, covered, over medium heat 20 minutes or until potato is tender, stirring occasionally.

Nutritional Information

Calories:

410 (27% from fat)

Fat:

12.3g (sat 4g,mono 5.3g,poly 1.2g)

Protein:

31.8g

Carbohydrate:

43.4g

Fiber:

4.9g

Cholesterol:

85mg

Iron:

4.5mg

Sodium:

650mg

Calcium:

57mg