One-Pot Ropa Vieja

 From the TODAY show chef Alejandra Ramos. It was a great one pot meal -that could be made ahead.

Ingredients 

3 tablespoons olive oil 

1 large Spanish onion, halved and sliced 

1 large red bell pepper, sliced lengthwise 

2 cubanelle (Italian frying) peppers, sliced lengthwise 

2½ pounds flank steak, brisket or chuck roast, cut into 4- to 5-inch pieces 

1 tablespoon kosher salt 

1 teaspoon freshly ground black pepper 

1 (28-ounce) can crushed tomatoes 

3 cups low or no-sodium beef or veal bone broth 

3/4 cup dry white wine 

1 tablespoon brown sugar 

1 tablespoon ground cumin 

1 tablespoon dried oregano 

2 tablespoons smoked paprika 

5 large bay leaves 

10 large cloves garlic, smashed 

1/2 cup sliced Spanish green olives with pimentos (optional) 

1/4 cup capers (optional) 

1/2 small bunch cilantro leaves, finely minced 

cooked white rice, for serving 

fried sweet plantains and/or avocados, for serving (optional)

1. Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the oil and sauté the onions and peppers until soft, about 5 to 7 minutes. 

2. Add the beef to the pot, along with the salt, black pepper, tomatoes, beef stock, wine, sugar, cumin, oregano, paprika, bay leaves and garlic. Stir to combine all ingredients and bring to a boil. Lower heat to a gentle simmer, cover and let simmer for about 3 hours or until meat is tender. 

3. Use two forks to shred the meat into the pot, then fold into the sauce along with the olives and capers (if using). Let simmer 20 minutes or until the sauce thickens. Taste the sauce and adjust seasoning with additional salt or pepper, as needed. Stir the cilantro in at the end. 

4. Serve with rice and other accompaniments like fried sweet plantains or avocados.