Spanish Beef Stew

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• 1 3/4 lbs beef flank steak
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 bay leaf
• 2 teaspoons salt
• 4 teaspoons olive oil
• 1 large onion, sliced
• 1 red bell pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 green pepper, cut into stirps
• 3 cloves minced garlic
• 3 serrano peppers or 3 jalapeno peppers, seeded & minced
• 1/4 teaspoon cinnamon
• 1 (14 ounce) can tomatoes

Recipe

• 1 cut steak into thirds.
• 2 in a dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp.
• 3 salt and 5 cups water to boiling over high heat.
• 4 reduce heat to low; cover and simmer 3 hours, until meat is very tender.
• 5 remove from heat, remove cover and let stand for 30 minutes.
• 6 (or, cover and refrigerate overnight.) in a skillet, heat olive oil over medium heat.
• 7 add slice onion, peppers, and remaining 1 tsp.
• 8 salt cook, stirring often, for 15 minutes or until vegetables are tender.
• 9 stir in garlic, chiles, and cinnamon and cook 30 seconds.
• 10 stir in tomatoes with juice; cook 5 minutes.
• 11 remove beef to bowl; strain broth.
• 12 reserve 2 cups broth.
• 13 (save remaining broth for another day) with 2 forks, shred beef into fine strips.
• 14 stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes.