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
MMMMM
