Ropa Vieja Stew

Saute; Brown; Add:

4 strips thick-sliced bacon, diced

1 ¾ lb. flank steak, cut into 3 pieces, seasoned with salt and pepper

2 cups onion, chopped

2 poblano chiles, seeded, sliced

1 red bell pepper, seeded, sliced

2 tablespoons garlic, minced

1 tablespoon tomato paste

1/3 cup masa harina

Deglaze with; Stir in:

2 cups beef broth

1 can black beans, drained, rinsed (15 oz)

½ cup pimiento-stuffed olives, sliced

1 tablespoon dried oregano leaves

2 teaspoons ground cumin

Salt to taste

Garnish with:

  Chopped scallions

Preheat oven to 375º

Saute bacon in a large ovenproof pot over medium-high heat until crisp; transfer to a paper towel-lined plate and set aside.  Brown stead in drippings, about 5 minutes per side; remove and set aside.  Add onions, chiles, and bell pepper, and sauté until beginning to brown, 5 minutes.  Stir in garlic and tomato paste, cook 2 minutes, then stir in masa harina and cook 1 minute.

Add broth , bring to boil, then return beef to the pot; cover and braise in the oven until fork-tender, about 1 hour.  Remove flank from the pot, shred with 2 forks, then add back to the pot with reserved bacon, beans, olives, and spices.  Simmer 5 minutes; season with salt.