Easy Cuban Beef Stew Recipe

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
4 carrots, cut into bite size pieces
1 1/2 pounds sirloin tips, cubed
2 bay leaves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
1/4 cup pimento-stuffed green olives
salt and pepper to taste

In a large saute pan, heat oil over medium heat.
Cook onion and garlic in oil, stirring frequently, until transparent.
Stir in cubed meat, and cook until browned.
Stir in red bell pepper, carrots, bay leaf, cumin, and oregano.
Cook for 2 to 3 minutes.
Stir in sherry, tomato sauce, vinegar, and olives.
Pour in enough water to just cover meat.
Bring to boil, reduce heat to low, and cover.
Simmer until fork tender, about 1 1/2 hours.
Add more water if the stew becomes too thick.
Season with salt and pepper to taste.
Cook, covered, until potatoes are almost tender.
Uncover.
Cook until done.

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