Ropa Vieja Stew

Easy RopaVieja Stew

Serves8

2 Pounds Boneless Beef ChuckRoast, Cut in Half

2 Tablespoons Olive Oil

2 Large Onions, Coarsely Chopped

2 Large Green Peppers, CoarselyChopped

4 Jalapeno Peppers, Seeded andMinced

1 Habanero Pepper, Seeded andMinced

3 Cans (14-1/2 Ounces Each) DicedTomatoes, Undrained

Cup Water

6 Garlic Cloves, Minced

2 Tablespoons Minced FreshCilantro

4 Teaspoons Beef BouillonGranules

2 Teaspoons Pepper

1 Teaspoons Ground Cumin

1 Teaspoon Dried Oregano

Cup Pimiento-Stuffed Olives,Coarsely Chopped

Hot Cooked Rice, Optional

In large skillet, brown beef in oil on all sides. Transfer meat to a 5-quart slow cooker. Add onions and peppers. Combine tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin and oregano; pour over vegetables.
Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Skim fat from cooking juices; stir in olives. Shred beef with two forks and return to slow cooker; heat through. Serve with rice if desired.

Recipe & Photo Credit: Taste of Home

A big thanks goes to Ann from Facebook for referring me to this recipe!