Ropa Vieja: Fork-Tender Cuban Shredded Beef Stew - Food55

Ingredients

• 2 lbs Flank Steak or Skirt Steak, trimmed
• Kosher Salt & Black Pepper, to taste
• 5 Tbsp Olive Oil (divided)
• 6 cups Beef Stock (low sodium)
• 2 Yellow Onions (1 halved, 1 medium sliced)
• 10 Garlic Cloves (4 smashed, 6 minced)
• 3 Bay Leaves
• 1 tsp Whole Peppercorns
• 1 large Red Bell Pepper, thinly sliced
• 1 large Green Bell Pepper, thinly sliced
• 3 Tbsp Tomato Paste
• 5 tsp Ground Cumin
• 1 tsp Dried Oregano (Mexican preferred)
• 1 (15 oz) can Crushed Tomatoes
• 1/4 cup Dry Red Wine or Sherry Vinegar
• 1/2 cup Pimento-Stuffed Olives, halved or sliced
• 1/4 cup Fresh Cilantro or Parsley, chopped