Ingredients:

• 2 tablespoons olive oil
• 2 pounds flank steak, cut into 2 inch cubes
• 4 cloves of garlic, minced
• 3 cups beef stock
• 1 carrot chopped
• 2 sticks celery, chopped
• 2 medium onions chopped
• 2 tablespoons lime juice
• 3 tablespoons orange juice
• ½ teaspoon salt and pepper or to taste
• 2 red peppers cut into strips
• 2 chili peppers, minced
• 3 plum tomatoes, seeds removed and chopped
• 1 cup tomato sauce
• 2 teaspoons cinnamon
• 2 teaspoons ground cumin
• ½ teaspoon ground cloves
• 2 tablespoons drained capers
• ½ cup raisins
• Chopped cilantro for garnish

Instructions:

1. In a large pot, heat oil over medium and add steak and fry until no longer red.
2. Add garlic, carrot, celery and onion and fry until onion starts to become limp.
3. Add stock and juices and bring to a boil.  Reduce heat and cover and simmer for about 1 ½ hours.
4. Add remaining ingredients except  cilantro and simmer for another 20 minutes.  Be sure to stir so that the spices don’t stick to the bottom of the pan.