Spicy Cuban Beef Recipe

Name: Spicy Cuban Beef
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb. lean, fat-trimmed beef chuck steak; 16 oz. can tomatoes, broken up, undrained; 2 ribs celery, sliced; 1 onion, chopped; 1 clove garlic, minced; 3 Tbsp. vinegar; 1/4 tsp. chili powder (or more to taste); salt and pepper to taste; 12 stuffed Spanish olives, sliced; rice

Servings: persons

1 1/2 lb. lean, fat-trimmed beef chuck steak
16 oz. can tomatoes, broken up, undrained
2 ribs celery, sliced
1 onion, chopped
1 clove garlic, minced
3 Tbsp. vinegar
1/4 tsp. chili powder (or more to taste)
salt and pepper to taste
12 stuffed Spanish olives, sliced
rice

1
Cut beef into 1 1/2-inch cubes (or you may substitute an equivalent amount of ground beef).
2
Spray a large, nonstick skillet or heavy Dutch oven with cooking spray.
3
Add beef; brown over high heat.
4
Turn frequently to prevent sticking.
5
Drain fat, if any, from pan.
6
Add remaining ingredients, except olives and rice. Cover and simmer 2 hours or until meat is tender.
7
Uncover; simmer until nearly all liquid evaporates.
8
Stir in olives and heat through.
9
Serve with cooked rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. lean, fat-trimmed beef chuck steak, 16 oz. can tomatoes, broken up, undrained, 2 ribs celery, sliced, 1 onion, chopped, and more.

Yes, Spicy Cuban Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Cuban Beef

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