Cuban Flank Steak And Pepper Stew

• 8 tablespoons olive oil
• 3 lbs flank steaks, cut crosswise in 6 pieces
• coarse salt
• black pepper
• 3 large Spanish onions, 1 peeled and cut in large dice, 2 sliced
• 3 bell peppers, 1 cut in large dice, 2 sliced
• 2 tablespoons vinegar
• 1 quart chicken stock
• 2 bay leaves
• 1 teaspoon black pepper
• 1 pinch ground cumin
• 3 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 1 1/2 cups crushed tomatoes
• 1/2 teaspoon Tabasco sauce

1. Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
2. Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
3. Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.

olive oil, flank steaks, salt, black pepper, spanish onions, bell peppers, vinegar, chicken, bay leaves, black pepper, ground cumin, garlic, tomato paste, tomatoes, tabasco sauce

Taken from www.food.com/recipe/cuban-flank-steak-and-pepper-stew-346999 (may not work)