Bistec En Cazuela

Even though I am traveling, I wanted to make sure I shared a recipe with you. Years ago, when my husband and I were dating, we were at his parents’ house studying. My father in law came home late and offered to take us out to a friend’s Cuban restaurant. We went, and I ordered this beef dish topped with peas. I loved it and asked my mother in law about the recipe. She said she did not make it. A few months ago, I thought I would play around and see if I could recreate the delicious flavors. After a few tries, I nailed it, and now you can make it for your family and delight their tastebuds.

Makes 4 Servings

Carbs 8.6g Protein 27.5g


4 beef round sirloin steaks

2 tbsp olive oil

1 medium onion sliced

4 cloves minced garlic

1 cup beef bone broth

1/4 cup white wine

8 oz tomato sauce

1 tsp oregano 

1/2 tsp cumin 

1 bay leaf

1/4 tsp black pepper

salt and pepper

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Preheat oven 250 degrees
Pour olive oil in a dutch oven over medium heat. Lightly salt and pepper steaks. Sear steaks on each side. Remove and place on a plate. Add onion to dutch oven and cook until translucent. Add garlic. Once onion and garlic are starting to brown, remove and set to the side. Add bone broth and white wine. Deglaze dutch oven and bring to a boil for 3 mins. Remove from heat. Mix tomato sauce with broth and spices in the dutch oven. Place onions, garlic, and steaks back into dutch oven and cover. Place in the oven for 3 hours. Serve with buttered peas and some crusty bread.

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