Total Time
4hrs 45mins
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!!

Ingredients Nutrition

Directions

  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.