It’s beautiful and fall and chilly and that means its time for soups and stews! Open all the windows and set aside a few hours this weekend to make a rich, hearty Cuban stew.
6 oz bacon, chopped
2 lbs flank steak, cut into small strips
kosher salt and fresh black pepper
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tbsp cumin
1 tbsp dried thyme
1 tbsp dried oregano
6 cloves garlic, minced
1 bay leaf
6 oz tomato paste
1/2 cup white wine
2 cups chicken broth
16 oz can whole, peeled San Marzano tomatoes
1/2 cup halved, pitted green olives
1/2 cup jarred pimiento peppers, sliced
1 tbsp white wine vinegar
1/4 cup fresh cilantro, chopped
1) Cook bacon in a large Dutch oven over medium-high heat for 5 minutes. Remove with a slotted spoon, and set aside.
2) Slice flank steak and season with salt and pepper. Brown the steak in the Dutch oven in batches, approximately 6 minutes per side. Transfer to a plate and continue browning remaining steak.
3) Add sliced onions and peppers to Dutch oven and cook for 5 minutes. Stir in cumin, thyme, oregano, garlic, bay leaf, and tomato paste. Cook for 3 more minutes.
4) Pour in the wine and scrape the bottom of the Dutch oven to deglaze. Return the steak and bacon to Dutch oven.
5) Add in stock and tomatoes and bring to a boil. Reduce heat to medium-low, cover, and cook 2 hours.
6) Stir in olives, pimientos, and vinegar. Cook uncovered another 30 minutes. Season with salt and pepper, serve with fresh cilantro and maybe a dollop of sour cream!
Recipe found from the Wanderlust Kitchen. Check her out!