Carne guisado con platanos

This recipe is from Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwattz

1/2 cup olive oil
2 1/2 pounds (1 kilo) boneless chuck, cut into 2 inch chunks
1 large onion, thickly sliced
1 large green bell pepper, seeded and diced
4 cloves garlic, finely chopped
4 to 6 medium-sized ripe tomatoes coarsely chopped (1 kilo of romas)
1 cup dry sherry (Jerez)
1 cup beef stock
1 tablespoon salt
1 tablespoon paprika (the recipe recommends Spanish paprika, I just use the pimentòn dulce I have on hand)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds, crushed in a mortar
pinch of dried oregano
1 bay leaf
3 medium size plantains (platanos machos) of medium ripeness (yellow with black spots)
2 tablespoons finely chopped fresh parsley (perejil)

1. In a large, heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the beef on all sides. Reduce the heat to low, add the onions, bell pepper, and garlic, and cook, stirring until the onions are lightly browned, 4 to 5 minutes. Add the remaining ingredients except the plantains and parsley, cover and simmer 1 1/2 hours, stirring frequently. Add more stock if necessary. (I sometimes use my crock pot, draining the tomatoes first and using half as much liquid).
2. Cut the tips off the plantains, peel and slice 1 inch thick. Add them to the casserole and cook over low heat, until the plantains are tender, another 20 to 30 minutes. Transfer the stew to a serving bowl, sprinkle with parsley and serve hot.