Spanish Beef Stew

Directions

1. 1
   Cut steak into thirds.
2. 2
   In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp.
3. 3
   Salt and 5 cups water to boiling over high heat.
4. 4
   Reduce heat to low; cover and simmer 3 hours, until meat is very tender.
5. 5
   Remove from heat, remove cover and let stand for 30 minutes.
6. 6
   (Or, cover and refrigerate overnight.) In a skillet, heat olive oil over medium heat.
7. 7
   Add slice onion, peppers, and remaining 1 tsp.
8. 8
   Salt cook, stirring often, for 15 minutes or until vegetables are tender.
9. 9
   Stir in garlic, chiles, and cinnamon and cook 30 seconds.
10. 10
    Stir in tomatoes with juice; cook 5 minutes.
11. 11
    Remove beef to bowl; strain broth.
12. 12
    Reserve 2 cups broth.
13. 13
    (Save remaining broth for another day) With 2 forks, shred beef into fine strips.
14. 14
    Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes.