👨‍🍳 作り方

1. 1

   Place flank steak in a pot and cover with beef broth. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender.

   ⏱️ 2.5 hours
2. 2

   Remove the beef from the broth and let it cool slightly. Reserve the broth. Once cool enough to handle, shred the beef into thin strips using two forks.

3. 3

   In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced onions and bell peppers and sauté until softened, about 8-10 minutes.

4. 4

   Add minced garlic and cook for 1 minute more until fragrant.

5. 5

   Stir in crushed tomatoes, tomato paste, white wine, cumin, oregano, bay leaves, salt, and pepper. Bring to a simmer.

6. 6

   Add the shredded beef to the skillet. Pour in about 2 cups of the reserved beef broth (or enough to create a stew-like consistency). Stir to combine.

7. 7

   Reduce heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally, adding more broth if the stew becomes too thick.

8. 8

   Remove bay leaves before serving. Garnish with fresh cilantro.