Cuban Shredded Beef Stew

Ingredients

• 1.5 lb beef chuck roast
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium onion
• 3 cloves garlic cloves
• 8 oz tomato sauce
• 2 tbsp olive oil
• 1 cup yellow rice

Instructions

1. 1

   Season the 1.5 lb beef chuck roast with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat and brown the beef on all sides, about 5 minutes total.

2. 2

   Add 1 sliced onion, 1 sliced red bell pepper, 1 sliced green bell pepper, and 3 minced garlic cloves. Cook until softened, about 5 minutes.

3. 3

   Stir in the 8 oz tomato sauce and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is fork-tender, about 1.5 hours.

4. 4

   Remove the beef and shred it with two forks. Return the shredded beef to the pot and simmer uncovered until the sauce thickens slightly, about 10 minutes.

5. 5

   While the stew simmers, cook the 1 cup yellow rice according to package directions.

6. 6

   Serve the shredded beef stew over the yellow rice, with black beans and fried plantains on the side if desired.

7. 7

   Garnish with fresh cilantro or a squeeze of lime if you have them.

Tools you’ll need

• large pot
• cutting board
• knife
• two forks
• measuring cups and spoons

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