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Spanish Beef Stew
P R E P 45 minutes C O O K 3 hours 30 minutes MA K E S 6 main-dish servings
1 beef flank steak (13⁄4 pounds)
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 bay leaf
2 teaspoons salt
5 cups water
4 teaspoons olive oil
1 large onion, sliced
1 red pepper, cut into 1⁄2-inch strips
1 yellow pepper, cut into 1⁄2-inch strips
1 green pepper, cut into 1⁄2-inch strips
3 garlic cloves, crushed with garlic
press
3 serrano or jalapeño chiles, seeded
and minced
1⁄4 teaspoon ground cinnamon
1 can (141⁄2 to 16 ounces) tomatoes
capers for garnish
1. Cut flank steak into thirds. In 5-quart Dutch oven, heat steak, chopped
onion, carrot, bay leaf, 1 teaspoon salt, and water to boiling over high heat.
Reduce heat to low; cover and simmer 21⁄2 to 3 hours, until meat is very
tender. Remove Dutch oven from heat and let steak stand, uncovered, 30
minutes. (Or, cover and refrigerate overnight.)
2. In 12-inch skillet, heat olive oil overmedium-high heat.Add sliced onion,
peppers, and remaining 1 teaspoon salt and cook, stirring often, 15 minutes
or until vegetables are tender. Stir in garlic, chiles, and cinnamon and
cook 30 seconds. Stir in tomatoes with their juice; cook 5 minutes.
3. Remove beef to bowl; strain broth. Reserve 2 cups broth. (Reserve remaining
broth for use another day.)With 2 forks, shred beef into fine strips.
4. Stir reserved 2 cups broth and shredded meat into pepper mixture and
simmer, uncovered, stirring occasionally, 10 minutes. Sprinkle with capers
to serve.
P R E P 45 minutes C O O K 3 hours 30 minutes MA K E S 6 main-dish servings
1 beef flank steak (13⁄4 pounds)
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 bay leaf
2 teaspoons salt
5 cups water
4 teaspoons olive oil
1 large onion, sliced
1 red pepper, cut into 1⁄2-inch strips
1 yellow pepper, cut into 1⁄2-inch strips
1 green pepper, cut into 1⁄2-inch strips
3 garlic cloves, crushed with garlic
press
3 serrano or jalapeño chiles, seeded
and minced
1⁄4 teaspoon ground cinnamon
1 can (141⁄2 to 16 ounces) tomatoes
capers for garnish
1. Cut flank steak into thirds. In 5-quart Dutch oven, heat steak, chopped
onion, carrot, bay leaf, 1 teaspoon salt, and water to boiling over high heat.
Reduce heat to low; cover and simmer 21⁄2 to 3 hours, until meat is very
tender. Remove Dutch oven from heat and let steak stand, uncovered, 30
minutes. (Or, cover and refrigerate overnight.)
2. In 12-inch skillet, heat olive oil overmedium-high heat.Add sliced onion,
peppers, and remaining 1 teaspoon salt and cook, stirring often, 15 minutes
or until vegetables are tender. Stir in garlic, chiles, and cinnamon and
cook 30 seconds. Stir in tomatoes with their juice; cook 5 minutes.
3. Remove beef to bowl; strain broth. Reserve 2 cups broth. (Reserve remaining
broth for use another day.)With 2 forks, shred beef into fine strips.
4. Stir reserved 2 cups broth and shredded meat into pepper mixture and
simmer, uncovered, stirring occasionally, 10 minutes. Sprinkle with capers
to serve.