Cuban Shredded Beef Stew

Step 1

Season the 1.5 lb beef chuck roast with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat and brown the beef on all sides, about 5 minutes total.

Step 2

Add 1 sliced onion, 1 sliced red bell pepper, 1 sliced green bell pepper, and 3 minced garlic cloves. Cook until softened, about 5 minutes.

Step 3

Stir in the 8 oz tomato sauce and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is fork-tender, about 1.5 hours.

Step 4

Remove the beef and shred it with two forks. Return the shredded beef to the pot and simmer uncovered until the sauce thickens slightly, about 10 minutes.

Step 5

While the stew simmers, cook the 1 cup yellow rice according to package directions.

Step 6

Serve the shredded beef stew over the yellow rice, with black beans and fried plantains on the side if desired.

Step 7

Garnish with fresh cilantro or a squeeze of lime if you have them.