MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Easy Ropa Vieja Stew
Categories: Beef, Vegetables, Chilies, Herbs
     Yield: 8 servings

     2 lb Boneless beef chuck roast;
          - halved
     2 tb Olive oil
     2 lg Onions; coarse chopped
     2 lg Bell peppers; coarse
          - chopped
     4    Jalapeno peppers; seeded,
          - minced
     1    Habanero pepper; seeded,
          - minced
43 1/2 oz Diced tomatoes (3 cans);
          - undrained
   1/2 c  Water
     6 cl Garlic; minced
     2 tb Fresh cilantro; minced
     4 ts Beef bouillon granules
     2 ts Pepper
 1 1/2 ts Ground cumin
     1 ts Dried oregano
   1/2 c  Pimiento-stuffed olives;
          - coarse chopped
          Hot cooked rice (optional)

 In a large skillet, brown beef in oil on all sides.
 Transfer meat to a 5 qt slow cooker. Add onions and
 peppers. Combine tomatoes, water, garlic, cilantro, beef
 bouillon, pepper, cumin, and oregano; pour over
 vegetables.

 Cover and cook on low for 6-8 hours or until meat is
 tender. Remove beef; cool slightly. Skim fat from
 cooking juices; stir in olives. Shred beef with two
 forks and return to slow cooker; heat through. Serve
 with rice if desired.

 Recipe by Denise Nyland, Panama City, Florida

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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