Cuban Ropa Vieja - Beef Stew

Ropa Vieja is one of my go to meals that is fairly easy to prepare for a huge gathering. The recipe below is for the stove but you can easily make it for the crock pot. Just cook the meat  & veggies as listed below then transfer to the crock pot.  And, it take so good. Make a side of white rice with some Black beans and you have an authentic Cuban meal. 

Ingredients:

2 tbsp. Olive Oil 

3 lbs boneless Beef Chuck Roast, preferred 

2 large onions, thinly sliced

1 green bell peppers, finely chopped 

1 cup Cilantro

6 cloves garlic, finely chopped

1  15 oz. can tomato sauce

1 packet Sazón GOYA with Coriander and Annatto

1 packet powdered beef bouillon (chicken bouillon can be used as sub)

¼ tsp. Ground Black Pepper

1/4 cup Spanish olives with pimientos, sliced

1/4 cup Capers, drained

1 tbsp. finely chopped fresh cilantro

Salt & Pepper 

Directions

1.	Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with salt and pepper. Add meat to pot and cook flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add cilantro and garlic to pot; cook until fragrant, about 2 minutes.
2.	Stir in 3 of cups water, tomato sauce, Sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 1 hour. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 hour or longer if necessary.
3.	Transfer meat to work surface; shred meat with two forks. Return to pot and mix meat and cilantro into sauce. Serve with white rice.