Categories: Meals

Ingredients

• 2 lbs. beef chuck roast, cut into 4 pieces
• Kosher salt and black pepper
• 1 lb. frozen peeled yucca chunks, thawed, halved if large
• 2 cups peeled butternut squash
• 1 small Cubanelle pepper, finely chopped
• 8 oz. can Spanish-style tomato sauce (such as Goya)
• 3 tbsp. minced cilantro stems, plus 1 tbsp. chopped leaves
• 1 garlic clove, finely grated
• 1/2 tsp dried oregano
• 1 small red onion
• 1/2 cup distilled white vinegar

Directions

1. Place the beef in a slow cooker. Season with salt and pepper. Arrange the yucca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 tsp salt and black pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on LOW until the meat is tender and easy to pull apart, 8 hours.

2. Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 tsp salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.

3. Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.

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