Spanish Shredded Beef Stew
|Boneless beef chuck||1 1⁄2 Pound (Tip Or Round)|
|Water||1⁄2 Cup (8 tbs)|
|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|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Cuban black beans||1 Cup (16 tbs)|
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.