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Spanish Shredded Beef Stew

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Ingredients
  Boneless beef chuck 1 1⁄2 Pound (Tip Or Round)
  Water 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Onions 2 Medium, sliced
  Garlic 2 Clove (10 gm), chopped
  Olive oil/Vegetable oil 2 Tablespoon
  Canned green chilies 4 Ounce, drained, seeded and chopped (1 Can, Reserve Liquid)
  Tomatoes 3 Medium, chopped
  Green peppers 2 , cut into 1/2-inch squares
  Vinegar 1 Tablespoon
  Ground cinnamon 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Cuban black beans 1 Cup (16 tbs)
Directions

Cut beef into 1 1/2-inch pieces.
Heat beef, water, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
Cover and simmer until beef is tender, about 2 hours.
Remove beef from broth.
Cook and stir onions and garlic in oil until onions are tender.
Pull beef apart and into shreds.
Stir beef, onions, garlic, chilies, reserved liquid and the remaining ingredients except beans into broth.
Heat to boiling; reduce heat.
Simmer uncovered for 30 minutes.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Beef

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