My Cuban neighbor taught me this recipe many years ago. It's an unusual, savory and nutritious dish. (PS: the accent in "quimbombˇ" is on the last syllable.)
Quimbombˇ con Carne
1 pound lean stew beef, cut into 1/2" cubes
In a large heavy pan or Dutch oven, heat the olive oil to shimmering hot. Add cubed beef and chopped onion. SautÚ over medium heat, stirring frequently, until meat is nicely browned. Add water to cover. Put on lid and simmer for five minutes.
Add okra, cubed potato and all seasonings. Add tomato paste and tomato sauce and mix. Add enough water to barely cover all ingredients, and stir again. Bring to a full boil.
Turn heat to medium low, cover and simmer, stirring occasionally, until potatoes and okra are tender, about fifteen to twenty minutes. Remove bay leasf. Taste to correct salt and red pepper flakes, if needed.
Serve hot over Perfect White Rice. Sprinkle with grated Parmesan or Romano cheese, if desired.
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