The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Beef and Tomato Stew (Tomatican)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons paprika oil 1-1/2 pounds lean, boneless beef, cut into 1-1/2-inch cubes 1 large onion, chopped
1 clove garlic, chopped 1/2 teaspoon oregano 1 tablespoon parsley, finely chopped
salt, freshly ground pepper 8 medium tomatoes, peeled and chopped 4 medium potatoes, peeled and quartered
1 cup corn kernels



1 Heat the paprika oil in a heavy casserole and the beef, onion, garlic, oregano, parsley, and salt and pepper to taste, and saute, stirring frequently, for about 5 minutes. Add the tomatoes, cover and cook over very low heat until the meat is almost tender, about 1-1/2 hours. Add the potatoes and cook until both meat and potatoes are tender, about 30 minutes longer. Stir in the corn and cook for 5 minutes longer. If liked, the dish may be garnished with slices of hardboiled egg. Some cooks fry the potatoes in oil before adding to the casserole.

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