Slow-Cooker Cuban Braised Beef and Peppers

By adriennehannis

TIP: This stew is a take on the Cuban dish ropa vieja. The name means "old clothes" in Spanish, as the strips of meat and colorful vegetables are said to resemble a jumble of rags. Flank steak is traditional, but you can use beef chuck.

Ingredients

• 1 28-ounce can diced tomatoes, drained
• 2 red bell peppers, sliced 1/2 inch thick
• 1 onion, cut into 8 wedges
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• Kosher salt and black pepper
• 1 1/2 pounds flank steak, cut crosswise into 3 pieces
• 1 cup long grain white rice
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves

Details

Servings 4
Preparation time 10mins
Cooking time 14mins

Preparation

Step 1

In a 5 to 6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper.

Nestle the beef in the vegetables and cook, covered, until it is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

25 minutes before serving, cook the rice according to package directions

Using 2 forks, shred the beef and fold it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.