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Use EVOO.
You need Onion.
You need Green Pepper.
You need to prepare Green Olives.
You need Garlic.
Prepare Sofrito.
You need to prepare Sazon.
Use Chicken Bouillon.
You need to prepare Water.
Use Chicken or Beef Stock.
Provide Salt to taste.
Use Pepper to taste.
Provide Cilantro (optional).
You need Oregano.
You need to prepare Garlic Powder.
Provide Onion Powder.
Provide Red Wine Vinegar.
Use Tomato Sauce.
You need Flank Steak (approximately).
Provide Bay Leaf.

Thoroughly rinse and dry your meat. Cut into 3 big slices..
Add EVOO to a large (somewhat deep) pan and brown the meat on medium to low heat. At this point we just want to brown the meat not completely cook it so only about 5 minutes on each side..
In the mean-time, slice the onion and green pepper and chop the garlic and cilantro..
Once meat is browned, take out of the pan and set aside. In the same pan, add vegetables (onions, green peppers, garlic). Add more EVOO if necessary. Cook until onions are translucent then add sazon, chucken bouillon, onion powder, garlic powder, oregano, sofrito, olives, tomato sauce, bay leaf, vinegar, stock and water. Add salt and pepper to taste. Stir well and cook for 5 minutes..
After 5 minutes, add meat to sauce. Cover and cook on Low for about 2 hours or until meat is tender and easily shreddable..
After 2 - 2 1/2 hours, shred beef inside the pan with 2 wooden spoons (or forks). Adjust seasoning if necessary. Add cilantro, cover pan and cook for 10 more minutes..
Serve with white rice or mashed potatoes and Enjoy!.

Now that you have actually read the Ropa Vieja / Shredded Beef Stew recipe, and also you have the know-how that you need to execute in the kitchen. Obtain that apron out, dust off your mixing bowls and roll up your sleeves. You have some food preparation to do.

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