Prep 45 mins
Cook 4 hrs
This is a favorite recipe of mine that I found in a copy of Good Houskeeping in 1997. Unlike most stews, this begins with a whole piece of meat, which is shredded after cooking. Great with fresh bread!!
- 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
- 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.