Spanish Beef Stew - cooking recipe

Ingredients
    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
Preparation
    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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