Cuban Flank Steak and Pepper Stew

Total Time
2hrs 10mins
10 mins
2 hrs

This recipe is how I found out I like Cuban food, a lot. My husband, who is Colombian, loved this also. I just have to hide from him the fact that after cooking for a couple of hours the onions and peppers are discarded and new ones put in for the final simmer. He would find this wasteful, but it adds to the taste and texture of the dish. Don't be afraid of the rather large list of ingredients, the recipe is really easy, and oh so delicious.

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  1. Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
  2. Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
  3. Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.
Most Helpful

5 5

This was delicious! Definitely will make again--

5 5

Worth even more than five stars. This is so, so good. I kind of messed up....I put the crushed tomatoes in with the chicken broth. So at the end, I used some tomato sauce in its place with the fresh vegetables. It still came out great, which indicates it's just a great, foolproof recipe. I only simmered my beef 2 hours. I saved off the vegetables from it, and ate them as a side. They were great. I have some leftover liquid from the simmering; I will use that tomorrow as a soup base. Maybe add some rice, a beaten egg put in slowly for threads, and lots of croutons. I think this is great how this dish is turning out basically three different things. (The soup idea was original seen with how some Uruguayan friends cooked some beef. The cooking liquid was served as a firt-course broth.) Sigh. Such a delicious dinner. Thank you very much.