Cuban Beef Stew over Sticky Rice



Olive oil 1/2 oz
Onion, medium dice 4-1/2 oz
Garlic, minced 1 oz
Beef sirloin steak, tips, cubed 20 oz
Minor’s® Beef Gravy Concentrate (No Added MSG)* 3/4 oz
Water, boiling 16 oz
Potato, medium dice, blanched 4 oz
Red pepper, roasted, drained, medium dice 2 oz
Raisins 1 oz
Capers in brine, drained 2 oz
Green olives, stuffed 2 oz
Sticky rice, prepared 28 oz


  1. In a large pan, heat oil over medium heat. Add onions and garlic, stirring frequently.
  2. Add meat and cook until brown. Add Beef Gravy and water. Bring to a boil, cover, and reduce heat to a low simmmer. Cook 30 minutes or until meat is fork tender, adding more water if stew becomes too think.
  3. Stir potatoes into stew and cook uncovered until potatoes are tender. Add roasted red pepper, raisins, capers, and olives. Season to taste.
  4. Portion 4 oz of sticky rice on a plate. Ladle 4 oz stew over rice. Garnish and serve.

*No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.

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