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Cuban Stew
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1-1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
1-1/2 pounds flank steak or skirt steak
2 tablespoons olive oil
1 small onion, quartered
1 teaspoon jarred jalepeno pepper, chopped
1 teaspoon pumpkin pie spice
1 1/2 cups frozen bell pepper strips
2 cups chopped canned tomatoes
Season steak with 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large heavy saucepan over medium high heat. Add steak and cook 5 minutes, turning once to brown. Add onion and enough water to cover. Cover the saucepan and simmer about 2 hours and 15 minutes, adding water if necessary until meat is falling-apart tender.
Remove meat from saucepan. Strain cooking liquid; discard onion. Shred the meat with hands or two forks; set aside.
Heat remaining tablespoon oil over medium high heat. Add jalapeño pepper and spice, cook 30 seconds, stirring, until fragrant. Add pepper strips, tomatoes, 2 cups of reserved cooking liquid and meat, remaining 1 teaspoon salt and 1/2 teaspoon pepper. Mix well; cook five to 10 minutes more to heat through.
Servings: 4
Carbohydrates: 6 grams
Net Carbs: 4.5 grams
Fiber: 1.5 grams
Protein: 37 grams
Fat: 20 grams
Calories: 265
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