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Soup & Stews
Cuban Stew

Kat's Cuban Vegetable Stew

1 10 3/4-Ounce can condensed beef broth plus 1 can water 1 14.5-ounce can stewed tomatoes
1 cup white wine
1/4 cup red wine vinegar
1 medium onion
thinly sliced
1 green bell pepper
quartered and sliced crosswise
1 4-ounce
can chopped green chilies
1/2 cup raisins
2 large garlic cloves
minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1 lime
thinly sliced
lime wedges
to serve with stew
Instructions:
Turn slow cooker on high. Meat can be browned or put into pot raw. (To brown, preheat a large skillet until very hot. Add oil and brown meat on 2 sides. Transfer meat to pot. Deglaze pan with some of broth and add pan drippings to pot.) Heat broth, water, tomatoes, wine and vinegar; transfer to pot.
Add onion, bell pepper, chilies, raisins, garlic, cinnamon, cumin, coriander, oregano and marjoram. Stir ingredients; float lime slices on top. Cover, turn pot to low and cook 8 hours or until meat is tender. If sauce needs to be reduced more, cook longer.
Serving suggestions: Serve on hot cooked saffron rice with black beans as a side dish, or add a can of drained black beans to stew during final 30 minutes of cooking.