Cuban beef stew is made with flank steak shredded and added to a homemade tomato sauce. Add the minced garlic and sauté until soft about 1 minute. Add bell peppers poblanos smoked paprika capers olives and sugar. Ingredients 2 tablespoons olive oil 1 onion chopped 4 cloves garlic minced 1 red bell pepper chopped 1 pounds sirloin tips cubed 2 leaf blank s bay leaves teaspoon ground cumin 1 teaspoon dried oregano cup dry sherry 1 8 ounce can tomato sauce 2 tablespoons red wine vinegar cup. It s beyond flavorful and always reminds me of my childhood.
Sprinkle with salt and pepper. Tear beef along the grain into 1 8 to 1 4 inch wide shreds. Cook for 2 to 3 minutes. Heat a large saucepan over medium high heat. Add garlic peppers tomatoes spices and meat and saute for 5 more minutes.
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Stir in cubed meat and cook until browned. Add more water if the stew becomes too thick. Add sherry and simmer uncovered 5 minutes. Directions trim fat from beef and cut into 1 inch cubes. We call cuban beef stew ropa vieja.
Lightly sprinkle beef with salt and pepper on all sides. Stir in red bell pepper bay leaf cumin and oregano. Step 1 in a heavy skillet heat oil and saute onions for 5 minutes. Stir in the diced tomatoes sherry. Cook onion and garlic in oil stirring frequently until transparent.
Cook until vegetables are soft about 10 minutes. Simmer until peppers are soft and meat is tender 15 to 20 minutes. Cook until vegetables are soft about 10 minutes. Lightly sprinkle beef with salt and pepper on all sides. Stir in cubed meat and cook until browned.
Simmer until peppers are soft and meat is tender 15 to 20 minutes. Cuban beef stew however is not too far off. Sprinkle with salt and pepper. Stir together and reduce heat to medium. Cuban beef stew is made with flank steak shredded and added to a homemade tomato sauce.
