Ropa Vieja / Shredded Beef Stew

• 2 tbsp EVOO
• 1/2 large Onion
• 1/2 large Green Pepper
• 1/4 cup Green Olives
• 1 clove Garlic
• 2 tbsp Sofrito
• 1 envelope Sazon
• 1 envelope Chicken Bouillon
• 2 cup Water
• 1 cup Chicken or Beef Stock
• 1 Salt to taste
• 1 Pepper to taste
• 1/2 bunch Cilantro (optional)
• 1 tsp Oregano
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Red Wine Vinegar
• 4 oz Tomato Sauce
• 1 1/2 lb Flank Steak (approximately)
• 1 Bay Leaf

1. Thoroughly rinse and dry your meat.
2. Cut into 3 big slices.
3. Add EVOO to a large (somewhat deep) pan and brown the meat on medium to low heat.
4. At this point we just want to brown the meat not completely cook it so only about 5 minutes on each side.
5. In the mean-time, slice the onion and green pepper and chop the garlic and cilantro.
6. Once meat is browned, take out of the pan and set aside.
7. In the same pan, add vegetables (onions, green peppers, garlic).
8. Add more EVOO if necessary.
9. Cook until onions are translucent then add sazon, chucken bouillon, onion powder, garlic powder, oregano, sofrito, olives, tomato sauce, bay leaf, vinegar, stock and water.
10. Add salt and pepper to taste.
11. Stir well and cook for 5 minutes.
12. After 5 minutes, add meat to sauce.
13. Cover and cook on Low for about 2 hours or until meat is tender and easily shreddable.
14. After 2 - 2 1/2 hours, shred beef inside the pan with 2 wooden spoons (or forks).
15. Adjust seasoning if necessary.
16. Add cilantro, cover pan and cook for 10 more minutes.
17. Serve with white rice or mashed potatoes and Enjoy!

evoo, onion, green pepper, green olives, clove garlic, sazon, chicken, water, chicken, salt, pepper, cilantro, oregano, garlic, onion, red wine vinegar, tomato sauce, flank, bay leaf

Taken from cookpad.com/us/recipes/362970-ropa-vieja-shredded-beef-stew (may not work)