Ropa Vieja This meaty stew is easy to prepare and bursting with hearty flavor. 3 lbs. beef chuck roast, flank steak or pot roast 1/3 Cup olive oil 1 Cup beef stock (or 1 Cup water mixed with 1/2 tsp. BEEF SOUP BASE) 1 large yellow onion, peeled and sliced 2 cloves garlic, peeled and crushed (1/2 tsp. PENZEYS MINCED GARLIC) 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and minced 1 TB. ARIZONA DREAMING 1 14.5-oz. can tomato sauce 1 14.5-oz. can petite diced tomatoes 1 TB. apple cider vinegar 1 tsp. SMOKY 4/S or CHICAGO STEAK SEASONING 1/2 tsp. GROUND CUMIN 1/2 tsp. OREGANO (MEXICAN OREGANO would be more common here, but TURKISH OREGANO is good as well) 1 WHOLE BAY LEAF 1/2 Cup dry white wine



by cook {{recipe.AuthorName}}



Cooks Notes

Nutritional Information



More recipes from {{recipe.AuthorName}}

Need spices for this recipe?



Not available in the selected store