Spanish Beef Stew

READY IN: 4hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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