Cuban Meat Stew, Ropa Vieja Recipe

Ingredients:

• 2 tbsp olive oil 
• 2 1/2 lb flank steak, cut in 3”x 4”pieces
• Goya adobo with pepper to taste
• 2 yellow onions, finely chopped 
• 1 1/2 green bell peppers, finely chopped 
• 6oz goya sofrito
• 6 cloves garlic
• 3 cups water
• 1 can tomato sauce
• 1 packet sazon con culantro y achiote 
• 1 beef bouillon 
• 1/4 tsp black pepper
• 1 cup stuffed spanish olives, sliced
• 2oz capers, drained
• 1 tbsp chopped fresh cilantro
• 2 cups cooked long grain rice

Procedure:
Heat oil in large pot over medium-high heat. Season meat with adobo. Add steak to pot and cook, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic, cook for about 1 minute. Stir in 3 of cups water, tomato sauce, sazón, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot, simmer until meat shreds easily with fork, 1 to 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface, shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with long grain rice.