A trio of Carribean favorites on a plate - white rice, fried plantain slices and a ground beef stew made with potatoes, olives and spices
  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

  • 1 1/2 pounds ground beef
  • 2 tablespoons Vigo Extra Virgin Olive Oil
  • 1 yellow onion, diced
  • 3 teaspoons Alessi Garlic Puree
  • 1 bell peppers, diced
  • 1 tablespoon cumin
  • 3 potatoes cut into 1" chunks
  • 3/4 cups dry white wine
  • 2 cups Alessi Crushed Tomatoes
  • 1/4 cup Vigo Capers
  • 1/2 cup Manzanilla olives
  • Vigo Sea Salt and Ground Black Pepper, to taste

Directions

In a medium frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess fat and set aside.

In a large frying pan, heat the olive oil over medium-low heat and cook the onion until soft and translucent. Add the garlic and cook another 2 minutes, then mix in the bell pepper, cumin, pepper and a little salt.

Add the potato pieces and cook for about 5 minutes. Add the ground beef and wine and let the liquid reduce. Pour in the tomato sauce when the potatoes are about half-cooked, then add the capers and olives.

Continue cooking over medium heat, stirring occassionally until the potatoes are ready. If the sauce thickens too much, you can add more wine. Serve over white rice.