This Latin beef stew is delicious! Adding the bell peppers and green olives at the end really adds a nice flavor. I like to eat this in a bowl with some bread to dip in or serve it over rice or runny polenta.
Lots of great ingredients make for a yummy stew!
{Recipe} Ropa Vieja
(adapted from the Food Network Magazine)
1-1/2 lbs beef stew meat, cubed
2 tsp dried oregano
2 tsp cumin
Sea salt & fresh ground pepper
3 Tbsp extra virgin olive oil
14 oz can whole tomatoes
2 carrots, cubed
1 onion, halved & sliced
3 Tbsp tomato paste
4 cloves garlic, 2 crushed & 2 minced
1 bay leaf
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 cup green olives, pitted
Fresh parsley
Rustic bread
Rinse and dry the stew meat well. Season with the oregano, cumin, sea salt & pepper. Put the oil in a dutch oven and brown the meat on all sides (do in batches if necessary). Add the tomatoes, carrots, onion, tomato paste, crushed garlic cloves & bay leaf to the dutch oven with the stew meat. Bring up to a boil, cover and place in a 275* oven for 3 hours to slow cook.
Meanwhile saute the peppers in a skillet with a little olive oil. Season with sea salt and pepper. When the stew is done cooking shred the beef and add the peppers & olives. Taste for seasoning and serve with fresh parsley and rustic bread.
Delicioso!
I found your recipe looking for things to do with extra peppers. I’ll have to try this. The addition of olives sounds interesting. I just posted a recipe for Red Pepper Salad, which I grill, roast, or fry with seasonings and eat as a side dish or on a baguette. Then I saw your rhubarb tweet. Have you ever frozen rhubarb? I freeze it and use it mostly for Strawberry Rhubarb pies (for which I also just posted a recipe). Thanks for sharing the stew recipe. Merci!
I do freeze rhubarb and can a lot of items with it… it’s just starting here so I haven’t made much this year. Your pepper salad sounds great!