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Ropa Vieja Stew

From Statesboro Market2Go

<p>This relatively simple slow cooker recipe has a spicy and flavorful kick, and can be made with predominantly market sourced ingredients! It pairs well with rice or bread, and can be frozen and reheated for later. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8

1 Boneless beef chuck roast (cut in half)
2 tablespoons Olive oil
2 Large onions, chopped
2 Bell peppers, chopped
4 Jalapeno peppers, seeded and minced
1 Habanero pepper, seeded and minced
3 cans Canned tomatoes, undrained (homemade or store bought)
1/2 cup Water
6 Garlic cloves, minced
2 tablespoons Minced cilantro
4 teaspoons Beef bouillon granules
2 teaspoons Pepper
1 1/2 teaspoons Ground cumin
1 teaspoon Dried oregano (homemade or store bought)
1/2 cup pimiento-stuffed olives, chopped
Rice for serving
Or bread for serving

Step by Step Instructions
  1. In a skillet, brown the beef in oil on all sides, then transfer the meat to a slow cooker along with the onions, bell peppers, jalapenos, and the habanero.
  2. Combine the tomatoes, water, garlic, cilantro, beef bouillon granules, pepper, cumin, and oregano in a bowl, stir the mixture together, and pour it into the slow cooker over the meat.
  3. Cover the slow cooker and cook the mixture on low for 6 to 8 hours. Remove the roast from the cooker and allow it to cool slightly. Skim the fat from the cooking juices, stir in the olives, and shred the beef before returning it to the cooker. Allow the mixture to reheat, then serve with rice or bread.