Spanish Beef Stew

Spanish Beef Stew

  • Prep Time: 45 mins
  • Total Time: 4 hrs 45 mins
  • Serves: 6,Yield: 6Main Dish Portions
  • About This Recipe

    “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

  • 1 3/4 lbsbeef flank steak
  • 1mediumonion, chopped
  • 1mediumcarrot, chopped
  • 1bay leaf
  • 2teaspoonssalt
  • 4teaspoonsolive oil
  • 1largeonion, sliced
  • 1red bell pepper, cut into strips
  • 1yellow pepper, cut into strips
  • 1green pepper, cut into stirps
  • 3clovesminced garlic
  • 3 serrano peppers or 3jalapeno peppers, seeded & minced
  • 1/4 teaspooncinnamon
  • 1 (14ounce) cans tomatoes
  • 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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