- Ropa Vieja Stew.jpg (39.4 KiB) Viewed 454 times
Preparation time: 25 minutes
Cooking time: 6 hours
Serves: 8
If served as eight portions, provides 306 cals, 21g fat (of which 5g saturates), 8g sugar and 0.8g salt per portion.
Ingredients
- 1 boneless beef chuck roast (approximately 2lb/32oz), cut in half
- 2 tbsp olive oil
- 2 large onions, coarsely chopped
- 2 large green peppers, coarsely chopped
- 4 jalapeno peppers, seeded and minced
- 1 habanero pepper, seeded and minced
- 411g (14½oz) tinned diced tomatoes, undrained
- ½ cup water
- 6 garlic cloves, minced
- 2 tbsp minced fresh cilantro
- 4 tsp beef bouillon granules
- 2 tsp pepper
- 1½ tsp ground cumin
- 1 tsp dried oregano
- ½ cup pimiento stuffed olives, coarsely chopped
- Hot cooked rice (optional)
Method
1. In a 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.
2. 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.
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