Page 20 - One-Dish Meals

Spanish Beef Stew

Unlike most stews, this one starts with a whole piece of meat, which is
shredded after cooking. A vibrant mix of bell peppers, chiles, and
cinnamon gives it a distinctive flavor. Serve over rice, if you like.
P R E P 45 minutes C O O K 3 hours 30 minutes M A K E S 6 main-dish servings

3
1
1 beef flank steak (1 ⁄4 pounds) 1 yellow pepper, cut into ⁄2-inch strips
1
1 medium onion, coarsely chopped 1 green pepper, cut into ⁄2-inch strips
1 medium carrot, coarsely chopped 3 garlic cloves, crushed with garlic
press
1 bay leaf
3 serrano or jalapeño chiles, seeded
2 teaspoons salt
and minced
5 cups water
1 ⁄4 teaspoon ground cinnamon
4 teaspoons olive oil
1
1 can (14 ⁄2 to 16 ounces) tomatoes
1 large onion, sliced
capers for garnish
1
1 red pepper, cut into ⁄2-inch strips
1. Cut flank steak into thirds. In 5-quart Dutch oven, heat steak, chopped
onion, carrot, bay leaf, 1 teaspoon salt, and water to boiling over high heat.
Reduce heat to low; cover and simmer 2 ⁄2 to 3 hours, until meat is very
1
tender. Remove Dutch oven from heat and let steak stand, uncovered, 30
minutes. (Or, cover and refrigerate overnight.)

2. In 12-inch skillet, heat olive oil over medium-high heat.Add sliced onion,
peppers, and remaining 1 teaspoon salt and cook, stirring often, 15 min-
utes or until vegetables are tender. Stir in garlic, chiles, and cinnamon and
cook 30 seconds. Stir in tomatoes with their juice; cook 5 minutes.

3. Remove beef to bowl; strain broth. Reserve 2 cups broth. (Reserve re-
maining broth for use another day.) With 2 forks, shred beef into fine strips.
4. Stir reserved 2 cups broth and shredded meat into pepper mixture and
simmer, uncovered, stirring occasionally, 10 minutes. Sprinkle with capers
to serve.

E A C H S E R V I N G About 350 calories | 38 g protein | 10 g carbohydrate |
17 g total fat (7 g saturated) | 65 mg cholesterol | 720 mg sodium.

20 Soups & Stews