Ropa Vieja

By samara72

Ingredients

• 1 1/2 lbs boneless beef chuck stew meat
• 2 tsp dried oregano
• 2 tsp ground cumin
• kosher salt & pepper to taste
• 3 tbsp extra virgin olive oil
• 1 14oz can whole tomatoes
• 2 carrots, cut into 1 inch pieces
• 1 large onion, halved & sliced
• 3 tbsp tomato paste
• 4 cloves garlic, 2 crushed, 2 minced
• 1 bay leaf
• 1 green bell pepper, sliced long ways
• 1 red bell pepper, sliced long ways
• 1/2 c halved pimiento stuffed spanish olives
• 1/2 c chopped fresh parsley

Details

Servings 4
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Pat the meat dry, then season all over with the oregano, cumin, and a generous amount of salt & pepper.
Heat 2 tbsp olive oil in a 6qt pressure cooker over medium-high heat.
Add the meat & sear on all sides, about 5 minutes. Add tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf & 1 1/4 c water. Lock the lid in place, increase the heat to high, cook 18 minutes, remove from heat.

Meanwhile heat the remaining 1 tbsp olive oil in a skillet over medium heat, add bell peppers, season w/salt & pepper & cook until soft, about 10 minutes

Carefully remove & discard the bay leaf, then transfer the meat mixture to a bowl & shred the meat into thin rope like pieces with a fork. add peppers, olives, parsley & minced garlic. season w/salt & pepper, serve w/bread