Easy Ropa Vieja Stew

Name: Easy Ropa Vieja Stew
Ingredients: 2 lbs boneless beef chuck roast, cut in half; 2 tablespoons olive oil; 2 large onions, coarsely chopped; 2 large green peppers, coarsely chopped; 4 jalapeno peppers, seeded and minced; 1 habanero pepper, seeded and minced; 3 (14 1/2 ounce) cans diced tomatoes, undrained; 1/2 cup water; 6 garlic cloves, minced; 2 tablespoons minced fresh cilantro; 4 teaspoons beef bouillon granules; 2 teaspoons pepper; 1 1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 cup pimento stuffed olive, coarsely chopped; hot cooked rice (optional)

16 ingredients

2 steps

Ingredients

2 lbs boneless beef chuck roast, cut in half
2 tablespoons olive oil
2 large onions, coarsely chopped
2 large green peppers, coarsely chopped
4 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced
3 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup water
6 garlic cloves, minced
2 tablespoons minced fresh cilantro
4 teaspoons beef bouillon granules
2 teaspoons pepper
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 cup pimento stuffed olive, coarsely chopped
hot cooked rice (optional)

Directions

1

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.
2

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. Yield: 8 servings.