Ropa Vieja (Cuban Meat Stew)

• 2 tablespoons Goya Extra Virgin Olive Oil
• 2 1/2 pounds flank steak, cut in 3-inch x 4-inch pieces
• Goya Adobo with Pepper, to taste
• 2 large yellow onions, finely chopped
• 1 1/2 green bell peppers, finely chopped
• 1 (6 ounce) jar Goya Sofrito
• 3 teaspoons Goya Minced Garlic
• 1 (8 ounce) can Goya Tomato Sauce
• 1 packet Sazon Goya with Coriander and Annatto
• 1 packet Goya Powdered Beef Bouillon
• 1/4 teaspoon Goya Ground Black Pepper
• 1 cup Goya Spanish Olives Stuffed with Minced Pimientos, sliced
• 1 (2 ounce) jar Goya Capers
• 1 tablespoon chopped fresh cilantro
• 2 cups cooked Canilla Extra Long Grain Rice

1. Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
2. Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 - 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

olive oil, flank steak, pepper, yellow onions, green bell peppers, garlic, tomato sauce, sazon, packet, ground black pepper, pimientos, capers, fresh cilantro, cooked canilla

Taken from www.allrecipes.com/recipe/215226/ropa-vieja-cuban-meat-stew/ (may not work)