ready in: over 5 hrs
recipe id: 55942
cook method: crock pot
1 large onion, sliced into rings
1 large green bell pepper, seeded & thinly sliced
3 cloves garlic, finely chopped
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 bay leaves
1/2 tablespoon ground cumin (more to taste)
1 can (32 ounce size) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 dashes hot pepper sauce, or to taste
2 pounds skirt or flank steak
1 cup reduced sodium vegetable or beef broth
3 bay leaves
1/2 cup fresh cilantro, chopped
1/3 cup green olives for garnish (optional)
Combine the onion, bell pepper, garlic, vinegar, Worcestershire, bay leaves, cumin, crushed tomatoes, salt, pepper and hot sauce in a bowl. Toss to coat well.
Transfer half of the mixture into the bottom of a crock pot. Place the steak on top; spoon the remaining mixture over the steak. Pour the broth around the steak. Tuck in the bay leaves.
Cover and cook until the steak is fork-tender: 5-6 hours on high, or 8-10 hours on low.
Transfer the meat to a cutting board and allow to cool. Remove and discard the bay leaves. Shred the steak into small pieces and return it to the crock pot. Garnish with cilantro and green olives, if desired.
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