Slow Cooker Cuban Braised Beef and Peppers

Slow-Cooker Cuban Braised Beef and Peppers
Quentin Bacon 
This colorful stew is a take on the hearty Cuban dish ropa viejo.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
510
minutes

Ingredients

1
28-ounce can
diced tomatoes, drained
2
red bell peppers, sliced 1/2 inch thick
1
onion, cut into 8 wedges
2
teaspoons
dried oregano
1
teaspoon
ground cumin
kosher salt and black pepper
1 1/2
pounds
flank steak, cut crosswise into thirds
1
cup
long-grain white rice
1
avocado, sliced
1/4
cup
fresh cilantro leaves

Directions

  1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
  2. Twenty-five minutes before serving, cook the rice according to the package directions.
  3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
Sara Quessenberry
December 2009

Nutritional Information

  • Per Serving
  • Calories 556
  • Fat 17 g
  • Sat Fat 5 g
  • Cholesterol 56 mg
  • Sodium 883 mg
  • Protein 44 g
  • Carbohydrate 55 g
  • Fiber 7 g
What does this mean? See Nutrition 101.