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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Easy Ropa Vieja Stew Recipe

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This recipe for Easy Ropa Vieja Stew is from The HUB Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. boneless beef chuck roast, cut in half
2 Tbsp olive oil
2 lg onions, coarsely chopped
2 lg green peppers, coarsely chopped
4 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced (optional)
3 cans (14 ½ oz.) diced tomatoes, undrained
½ c water
6 garlic cloves, minced
2 Tbsp minced fresh cilantro
4 tsp beef bouillon cubes
2 tsp pepper
1 ½ tsp ground cumin
1 tsp dried oregano
½ c pimento-stuffed olives, coarsely chopped
Hot cooked rice, optional
Directions:
Directions:


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, 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 been with two forks and return to slow cooker; heat through. Serve with rice if desired.

 

 

 

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