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Easy Ropa Vieja Stew

Use your slow cooker for this meaty Cuban classic, which offers bold flavors without a lot of hands-on time. —Denise Nyland, Panama City, Florida

8 ServingsPrep: 25 min. Cook: 6 hours

Ingredients

2 pounds boneless beef chuck roast, cut in half
2 tablespoons olive oil
2 large onions, coarsely chopped
2 large green peppers, coarsely chopped
4 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup water
6 garlic cloves, minced
2 tablespoons minced fresh cilantro
4 teaspoons beef bouillon granules
2 teaspoons pepper
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 cup pimiento-stuffed olives, coarsely chopped
Hot cooked rice, optional

Directions

In a large skillet, brown beef in oil on all sides. Transfer meat to
a 5-qt. slow cooker. Add onions and peppers. Combine tomatoes,
water, garlic, cilantro, beef bouillon, pepper, cumin and oregano;
pour over vegetables.
Cover and cook on low for 6-8 hours or until meat is tender. Remove
beef; cool slightly. Skim fat from cooking juices; stir in olives.
Shred beef with two forks and return to slow cooker; heat through.

2 of 2

Easy Ropa Vieja Stew (continued)

Directions (continued)

Serve with rice if desired. Yield: 8 servings.

Nutrition Facts: 1.333 cups (calculated without rice) equals 306 calories, 16 g fat (5 g saturated fat), 74 mg cholesterol, 821 mg sodium, 16 g carbohydrate, 4 g fiber, 25 g protein.