Spanish Beef Stew

• 1 3/4 lbs beef flank steak
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 bay leaf
• 2 teaspoons salt
• 4 teaspoons olive oil
• 1 large onion, sliced
• 1 red bell pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 green pepper, cut into stirps
• 3 cloves minced garlic
• 3 serrano peppers or 3 jalapeno peppers, seeded & minced
• 1/4 teaspoon cinnamon
• 1 (14 ounce) can tomatoes

1. Cut steak into thirds.
2. In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp.
3. Salt and 5 cups water to boiling over high heat.
4. Reduce heat to low; cover and simmer 3 hours, until meat is very tender.
5. Remove from heat, remove cover and let stand for 30 minutes.
6. (Or, cover and refrigerate overnight.) In a skillet, heat olive oil over medium heat.
7. Add slice onion, peppers, and remaining 1 tsp.
8. Salt cook, stirring often, for 15 minutes or until vegetables are tender.
9. Stir in garlic, chiles, and cinnamon and cook 30 seconds.
10. Stir in tomatoes with juice; cook 5 minutes.
11. Remove beef to bowl; strain broth.
12. Reserve 2 cups broth.
13. (Save remaining broth for another day) With 2 forks, shred beef into fine strips.
14. Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes.

onion, carrot, bay leaf, salt, olive oil, onion, red bell pepper, yellow pepper, green pepper, garlic, serrano peppers, cinnamon, tomatoes

Taken from www.food.com/recipe/spanish-beef-stew-22618 (may not work)