| 1/2 | c | Pure Spanish olive oil |
| 2 1/2 | lb | Boneless chuck, cut into 2-inch chunks |
| 1 | lg | Onion, thickly sliced |
| 1 | lg | Green bell pepper, seeded and diced |
| 4 | | Cloves garlic, finely chopped |
| 2 | c | Drained and chopped canned whole tomatoes or |
| 4 | | To 6 medium-size, ripe tomatoes, coarsely chopped |
| 1 | c | Dry sherry |
| 1 | c | Cuban Beef Stock (see CUBA03.TXT) |
| 1 | tb | Salt |
| 1 | tb | Spanish paprika (available at gourmet shops) |
| 1/2 | ts | Freshly ground black pepper |
| 1/4 | ts | Cumin seeds, crushed in a mortar |
| pn | Of dried oregano |
| 1 | | Bay leaf |
| 3 | md | Plantains of medium ripeness (yellow with |
| | Black spots) |
| 2 | tb | Finely chopped fresh parsley |
| 1 | | In a large, heavy-bottomed casserole, heat the oil over medium |
