Cuban Stew Beef with White Rice

Ingredients:

1 pound of stew beef
1 can tomato sauce
1 medium onion
1 medium green pepper
3 cloves of garlic
Cumin
Dried oregano
Bay leaf
Olive oil
1/2 cup golden cooking wine
1/2 cup red cooking wine
Salt
Pepper
Garlic Powder
Beef bouillon
Sazon Goya with Azafran
White rice


Sprinkle stew beef with salt, pepper and garlic powder and brown in about a half a cup of olive oil in a heavy skillet.

Meanwhile get your Cuban trinity ready. Onion, green pepper and garlic diced up.

When your stew beef is browned remove it from the skillet and saute the onion, green pepper for a few minutes, until soft, then throw in the garlic and cook for a few more minutes.

Add the cooking wine and let it reduce.

Now you can start throwing in everything else while it's cooking on medium heat. Add one tablet beef bouillon, 2 bay leaves, one envelope of Sazon.

Add 1 can of tomato sauce and fill the can with water and add it too. Then add 1 teaspoon of cumin, l teaspoon of dried oregano, salt and pepper to taste.

Bring to a boil.

Cover, lower the heat to a good simmer and cook for 1 hour.

Serve over white rice.

I hope you enjoy this recipe. You can add diced potatoes about 20 minutes before the hour is up. Some people add green olives, and some add sweet peas. It's a matter of taste.

~I Wish You Love & Mucho Besitos~
Joyce