MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Ropa Vieja Stew
Categories: Beef, Vegetables, Chilies, Herbs
Yield: 8 servings

2 lb Boneless beef chuck roast;
- halved
2 tb Olive oil
2 lg Onions; coarse chopped
2 lg Bell peppers; coarse
- chopped
4 Jalapeno peppers, seeded,
- minced
1 Habanero pepper; seeded,
- minced
43 1/2 oz (3 cans) diced tomatoes,
- undrained
1/2 c Water
6 cl Garlic; minced
2 tb Minced fresh cilantro
4 ts Beef bouillon granules
2 ts Pepper
1 1/2 ts Ground cumin
1 ts Dried oregano
1/2 c Pimiento-stuffed olives;
- coarse chopped
Hot cooked rice; opt

In a large skillet, brown beef in oil on all sides.
Transfer meat to a 5 qt. 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.

Denise Nyland, Panama City, Florida

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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