Easy Ropa Vieja Stew Recipe

• 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. Serve with rice if desired.  I got this recipe from Taste of Home.  Instead of using habanero peppers I used extra jalapenos.  I also did not use the olives since I do not like them.  Jesse and I both like Cuban food and this hits the spot.   Megan-3/5 Jesse-4/5