Spanish Beef Stew

This is sometimes called Ropa Vieja or "Old Clothes," because of its appearance.

Ingredients

• 1 (1 3/4) pound beef flank steak, cut into thirds
• 1 medium onion, coarsely chopped
• 1 medium carrot, coarsely chopped
• 1 bay leaf
• 2 teaspoons salt, divided
• 5 cups water
• 4 teaspoons olive oil
• 1 large onion, sliced
• 1 red bell pepper, cut into 1/2-inch strips
• 1 yellow bell pepper, cut into 1/2-inch strips
• 1 green bell pepper, cut into 1/2-inch strips
• 3 garlic cloves, crushed
• 3 serrano or jalapeño chiles, seeded and minced
• 1/4 teaspoon ground cinnamon
• 1 (16 ounce) can tomatoes
• Capers (for garnish)

Instructions

1. Put steak, medium onion, carrot, bay leaf, 1 teaspoon of the salt and the water in a Dutch oven. Heat to boil, then simmer for 2 1/2 to 3 hours.
2. Turn off heat and let stand 30 minutes or cover and leave in the refrigerator overnight.
3. Heat olive oil in a skillet. Add large onion, bell peppers and remaining 1 teaspoon salt and sauté until the vegetables are tender.
4. Stir in the garlic, chiles and cinnamon and cook for 30 seconds.
5. Stir in the tomatoes and cook for 5 minutes.
6. Remove the beef to a bowl. Strain broth, reserving 2 cups.
7. Shred beef into fine strips. Stir reserved broth and shredded meat into the pepper mixture and simmer, uncovered, stirring occasionally, about 10 minutes.
8. Sprinkle with capers to serve.