INGREDIENTS
1 cup Hale grapefruit juice
1 teaspoon salt
1 clove garlic, minced
1 1/2 pounds beef round, cut in 1-inch cubes
2 tablespoons salad oil
1 large green pepper, chopped
1 large onion, sliced
1 cup chopped fresh tomato
2 tablespoons brown sugar
1 tablespoons red wine vinegar
1 teaspoon dried leaf rosemary
1 bay leaf, crumbled
1/2 cup sliced, pitted ripe olives
PREPARATION
Combine grapefruit juice, salt and garlic in large bowl. Add beef cubes and refrigerate overnight. Drain beef, reserving marinade. Heat oil in heavy kettle or Dutch oven. Brown beef on all sides; add green pepper and onion and saute´ 3 minutes. Add tomato. Combine reserved marinade with brown sugar, vinegar, rosemary and bay leaf. Add to beef and vegetables. Cover, simmer 45 minutes or until beef is tender. Add olives, simmer 5 minutes longer.
YIELD: 4 servings
This stew freezes beautifully. Freeze extra portions for defrosting and fast preparation whenever time limitations demand a quick dinner.
NOTE: To freeze: Freeze stew in freezer bags or containers.
To serve, defrost several hours at room temperature or overnight in refrigerator, heat through; do not boil.