Pulled Beef with Black Beans and Rice (Venezuela)

• 8 stalks celery, chopped (about 2 cups)
• 6 medium carrots, chopped (about 2 cups) Target 2 lb For $3.00 thru 02/06
• 1 medium onion, chopped (about 1 cup)
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 1 beef flank or skirt steak (1-1/2 lb.) Safeway 1 lb For $5.99 thru 02/09
• 2 cups water
• 1 bay leaf
• 1 can (28 oz.) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, coarsely chopped
• 2 cups cooked dried black beans
• 2 cups hot cooked rice
• 1/2 cup chopped cilantro

1. Cook celery, carrots and onions in 1/4 cup of the dressing in covered Dutch oven or large saucepan on medium heat 5 min.
2. or until onions are tender, stirring occasionally.
3. Remove vegetables from pan with slotted spoon, reserving any cooking liquid in pan.
4. Set vegetables aside.
5. Stir remaining 1/4 cup dressing into liquid in pan.
6. Add meat; cook, uncovered, until browned on both sides, turning halfway through the cooking time.
7. Return vegetables to pan.
8. Add water and bay leaf; bring to boil.
9. Reduce heat to low; cover.
10. Simmer 2 hours or until meat is tender.
11. Remove meat from pan; place in shallow pan.
12. Shred meat with 2 forks; cover to keep warm.
13. Strain the cooking liquid; discard vegetables.
14. Reserve 1/2 cup of the cooking liquid; set aside.
15. Discard any remaining cooking liquid.
16. Add tomatoes and garlic to pan; cook on medium-high heat 10 min., stirring occasionally.
17. Add the shredded meat and 1/2 cup reserved cooking liquid.
18. Cook until heated through, stirring occasionally.
19. To serve, spoon meat onto center of large platter; surround with the beans and rice.
20. Sprinkle with the cilantro.

stalks celery, carrots, onion, italian dressing, beef, water, bay leaf, tomatoes, garlic, black beans, rice, cilantro

Taken from www.kraftrecipes.com/recipes/pulled-beef-black-beans-rice-venezuela-75083.aspx (may not work)