Cuban Meat Stew (Ropa Vieja)

• 2 1/2 lbs flank steaks, cut in 4 x 5 inch strips
• all purpose adobo seasoning
• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 2 1/2 cups finely diced onions
• 1 1/2 cups finely diced green peppers
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) can spanish style tomato sauce (such as Goya)
• 1 (6 ounce) jar sofrito sauce (such as Goya)
• 3 cups water
• 1 packet sazon goya with coriander and annatto (again, such as Goya)
• 1 packet beef bouillon (I used about 1 tsp Better Than Bouillon Beef Base)
• 1 ounce jar capers, rinsed
• 10 large pimento-stuffed green olives, sliced

1. Season steak with Adobo.
2. In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm.
3. Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes.
4. Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes.
5. Stir in the sofrito, water, sazon and bouillon and bring to a boil.
6. Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally.
7. Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily.
8. This should take about 1-1/2 hours.
9. You can add more water 1/4 cup at a time if the sauce gets too dry.
10. To serve, shred the meat with 2 forks and mix back into sauce.

flank steaks, olive oil, garlic, onions, green peppers, ground black pepper, spanish style tomato sauce, sofrito sauce, water, again, beef bouillon, capers, green olives

Taken from www.food.com/recipe/cuban-meat-stew-ropa-vieja-81212 (may not work)