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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 4 |
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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 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 |
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.
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