Spanish Beef Stew

• beef flank steak↗1 3⁄4 lbs
• onion↗1 medium

  chopped

• carrot↗1 medium

  chopped

• bay leaf↗1
• salt↗2 teaspoons
• olive oil↗4 teaspoons
• onion↗1 large

  sliced

• red bell pepper↗1

  cut into strips

• yellow pepper↗1

  cut into strips

• green pepper↗1

  cut into stirps

• garlic3 cloves

  minced

• serrano peppers or jalapeno peppers↗3

  seeded & minced

• cinnamon↗1⁄4 teaspoon
• tomatoes↗1 can

  14 ounce

Step-by-step instructions

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.