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 Diced tomatoes (3 cans);
           - undrained
    1/2 c  Water
      6 cl Garlic; minced
      2 tb Fresh cilantro; minced
      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 (optional)
 
  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.
  
  Recipe by Denise Nyland, Panama City, Florida
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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