SPANISH BEEF STEW

Spanish Beef Stew image

Provided by Missy Merrill

Categories Stew

Time 4h45m

Yield 6 Main Dish Portions, 6 serving(s)

Number Of Ingredients 14

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

Steps:

Cut steak into thirds.
In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp.
Salt and 5 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 3 hours, until meat is very tender.
Remove from heat, remove cover and let stand for 30 minutes.
(Or, cover and refrigerate overnight.) In a skillet, heat olive oil over medium heat.
Add slice onion, peppers, and remaining 1 tsp.
Salt cook, stirring often, for 15 minutes or until vegetables are tender.
Stir in garlic, chiles, and cinnamon and cook 30 seconds.
Stir in tomatoes with juice; cook 5 minutes.
Remove beef to bowl; strain broth.
Reserve 2 cups broth.
(Save remaining broth for another day) With 2 forks, shred beef into fine strips.
Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes.