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There are several sources of info on cooking. Some info is geared in the direction of seasoned chefs as well as except the typical person. It can be perplexing to learn every one of the readily available info. Fortunately, this Ropa Vieja / Shredded Beef Stew recipe is easy to make and will provide you some excellent tips. They will certainly help anybody, even an amateur.

You need to prepare EVOO.
Provide Onion.
Prepare Green Pepper.
You need Green Olives.
You need to prepare Garlic.
You need Sofrito.
Use Sazon.
You need Chicken Bouillon.
Prepare Water.
Provide Chicken or Beef Stock.
Use Salt to taste.
Use Pepper to taste.
Provide Cilantro (optional).
You need to prepare Oregano.
You need Garlic Powder.
Use Onion Powder.
You need to prepare Red Wine Vinegar.
Use Tomato Sauce.
Provide Flank Steak (approximately).
Use Bay Leaf.

Thoroughly rinse and dry your meat. Cut into 3 big slices..
Add EVOO to a large (somewhat deep) pan and brown the meat on medium to low heat. At this point we just want to brown the meat not completely cook it so only about 5 minutes on each side..
In the mean-time, slice the onion and green pepper and chop the garlic and cilantro..
Once meat is browned, take out of the pan and set aside. In the same pan, add vegetables (onions, green peppers, garlic). Add more EVOO if necessary. Cook until onions are translucent then add sazon, chucken bouillon, onion powder, garlic powder, oregano, sofrito, olives, tomato sauce, bay leaf, vinegar, stock and water. Add salt and pepper to taste. Stir well and cook for 5 minutes..
After 5 minutes, add meat to sauce. Cover and cook on Low for about 2 hours or until meat is tender and easily shreddable..
After 2 - 2 1/2 hours, shred beef inside the pan with 2 wooden spoons (or forks). Adjust seasoning if necessary. Add cilantro, cover pan and cook for 10 more minutes..
Serve with white rice or mashed potatoes and Enjoy!.

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