Spanish Stew With Vegetables And Olives Recipes
SPANISH BEEF STEW
This is a favorite recipe of mine that I found in a copy of Good Houskeeping in 1997. Unlike most stews, this begins with a whole piece of meat, which is shredded after cooking. Great with fresh bread!!
Provided by Missy Merrill
Categories Stew
Time 4h45m
Yield 6 Main Dish Portions, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into thirds.
- In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp.
- Salt and 5 cups water to boiling over high heat.
- Reduce heat to low; cover and simmer 3 hours, until meat is very tender.
- Remove from heat, remove cover and let stand for 30 minutes.
- (Or, cover and refrigerate overnight.) In a skillet, heat olive oil over medium heat.
- Add slice onion, peppers, and remaining 1 tsp.
- Salt cook, stirring often, for 15 minutes or until vegetables are tender.
- Stir in garlic, chiles, and cinnamon and cook 30 seconds.
- Stir in tomatoes with juice; cook 5 minutes.
- Remove beef to bowl; strain broth.
- Reserve 2 cups broth.
- (Save remaining broth for another day) With 2 forks, shred beef into fine strips.
- Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes.
Nutrition Facts : Calories 349.3, Fat 15.7, SaturatedFat 5.6, Cholesterol 107.2, Sodium 860, Carbohydrate 12.5, Fiber 3.1, Sugar 5.5, Protein 38.4
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