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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