Dark Chocolate Peanut Butter Ropa Vieja (Shredded Beef Stew)

In Spanish, “Ropa Vieja” means “old clothes,” a reference to the tattered look of this shredded beef stew. The addition of Dark Chocolate Dreams peanut butter to this classic recipe adds depth and a little bit of sweetness that works perfectly with the acidic tomatoes. This dish reheats beautifully and can be prepared several days in advance. Make a big pot of it during the weekend to enjoy all week.

Prep time:

20 minutes
Cook Time:

2 hours and 30 minutes (only 20 minutes active time)
Total time:

2 hours and 50 minutes
Yield: 6-8 servings

Ingredients

1 (4 to 5 pound) flank steak or skirt steak
2 tablespoons olive or grapeseed oil
1 large Spanish onion, diced
5 garlic cloves, smashed
1 (32-ounce) can crushed tomatoes
5 cups beef broth
1/4 cup ground cumin
1/4 cup smoked Spanish paprika (not hot)
1 tablespoon dried oregano
1/2 cup Dark Chocolate Dreams peanut butter
2 bay leaves
1 cup red wine
1 large yellow, red, or orange bell pepper, sliced into 1/2 strips
Kosher salt and black pepper, to taste

Cooked white rice, for serving

Procedure

1. Heat a large, heavy pot such as a Dutch oven over medium-high heat. Add the meat and let brown and sear on one side before turning and repeating on the other side. Remove the meat and set aside.

2. Add the oil and the diced onions and sauté until soft, about 5 minutes. Add the garlic and cook for 2 minutes. Add the crushed tomatoes, beef broth, cumin, smoked paprika, oregano, and Dark Chocolate Dreams peanut butter. Stir until well combined. Add the bay leaves, red wine, and 1 tablespoon kosher salt. Return the meat to the pot, cover and cook on low for about 2 hours or until the meat is very tender.

3. Remove the meat from the pot and use two forks to shred. Return the shredded beef to the pot along with the peppers and let simmer for 30 minutes, adding salt and black pepper to taste. If the sauce reduces too much, thin with another cup or two of water or beef broth. Remove the bay leaves and serve over white rice, arranging the bell pepper slices on top.

You can store leftovers in the sauce in the fridge and reheat by adding just a little bit more broth. The beef can also be used to make tacos or burritos, or can be eaten in a roll with the sauce for a twist on the classic sloppy joe.

Besides rice, what else would you pair the shredded beef stew with? Leave a comment below and on Monday, November 7, 2011 we’ll choose a random commenter to win a jar of Dark Chocolate Dreams, the peanut butter used in this recipe! US residents only.