I love making this shredded beef stew. The flavors are so spot on. I also like to make is spicier than what the recipe is! I will sneak in some cayenne pepper. Just a little bit! I don’t want to burn anyone’s tongue off! One other thing that I love to add into this dish is mushrooms. Oh my goodness! I love mushrooms and they turn out so delicious in this dish. I also love to make black beans as a side dish and serve this over white rice. You cannot go wrong. This dish is easy to make and even easier to eat! Not to mention that it makes tons of food too!
Check out what our friends from Panning The Globe have to say about this:
“If you can get everything going in your crock pot in the morning, come dinner time, you’re in for a treat – a delightful tender stew, ready to ladle over a bed of rice!”
Get it cooking in the morning and eat it in the evening! Sound perfect to me!
- 1 tablespoon canola oil
- 2 pounds London broil or boneless chuck roast (flank steak or brisket also work well)
- Morton Kosher salt
- Freshly ground black pepper
- 1 poblano pepper
- 1 carrot, scraped and sliced in half lengthwise
- 1 Cubanelle pepper or green bell pepper, seeded and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 medium yellow onion, peeled, halved and thinly sliced
- 1 whole head of garlic, cloves peeled and roughly chopped (10 cloves or 3½ tablespoons)
- ½ cup dry white wine (Vermouth works well)
- 2 cups good quality canned tomato puree (such as Muir Glenn organic)
- 1 6-ounce can Hunt’s tomato paste
- 1 cup Swanson low-salt chicken broth
- 1 teaspoon McCormick’s ground cumin
- 1 teaspoon McCormick’s dried oregano
- 1 bay leaf
- ½ cup sliced green olives
- 1 tablespoon white vinegar
- ½ cup chopped fresh cilantro leaves
- 1 lime or two, cut into wedges
- Season meat on both sides with 1 teaspoon salt and several grinds of black pepper. Heat oil in a heavy (preferably cast iron) skillet. Brown meat over high heat for 3 minutes per side. Transfer to the bowl of a slow cooker. Toss in the sliced carrot.
- Add a tablespoon of oil to the skillet along with the garlic, onions and peppers. Turn the heat down to medium. Cook for 6-7 minutes until the vegetables are softened and starting to caramelize, stirring constantly for the first minute, to make sure the garlic doesn’t brown. Add wine and simmer for a minute, stirring and scraping the browned bits from the pan. Transfer the mixture to the slow cooker.
- In a medium bowl whisk tomato puree, tomato paste, broth, dried spices and 2 teaspoons salt. Pour over meat. Cook on high for 6 hours. After 5½ hours stir in olives and vinegar.
- Serve with a sprinkle of cilantro and lime wedges on the side.
- Traditional accompaniments are white rice and black beans.
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Quick Tip: Add a jalapeno for more spice!
Thanks again to Panning The Globe for this amazing recipe.