Description
A hearty flank steak stew that embodies comfort and nostalgia with flavors enriched by spices and fresh ingredients.
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 bay leaf
- Salt and pepper to taste
- 2 cups beef broth
- Cooked rice, for serving
- Fried plantains, for serving
- Black beans, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the sliced onion and bell pepper, sauté until soft.
- Stir in the garlic and cook for an additional minute.
- Add the flank steak to the pot along with diced tomatoes, tomato paste, cumin, oregano, bay leaf, and season with salt and pepper.
- Pour in the beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 120 minutes, until the meat is tender.
- Remove the meat, shred it, and return it to the pot, stirring to combine.
- Serve hot with rice, fried plantains, and black beans.
Notes
Letting the stew rest after cooking enhances the flavor. Adjust seasonings to taste and consider using fresh ingredients for the best results.
