In a heavy-bottomed -casserole heat the oil -over medium heat until fragrant then brown the beef on all sides. Reduce the heat to low add the onions bell pepper and garlic and cook stirring until the onions are lightly browned 4 to 5 minutes. Add the remaining ingredients except for the plantains and parsley cover and simmer 1 1/2 hours stirring frequently. Add more stock if necessary. 2. Cut the tips off the plantains peel and slice 1 inch thick. Add them to the casserole and cook over low heat until the plantains are tender another 20 to 30 minutes. Transfer the stew to a serving bowl sprinkle with parsley and serve hot. Makes 6 to 8 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan 1992)

From: Mary Urrutia Randelman; Memories of a Cuban Kitchen : More Than 200 Classic Recipes
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