Cuban Shredded Beef

Cuban Shredded Beef


2 tablespoons Dierbergs canola oil (divided)
2 pounds Dierbergs beef stew meat
1 green bell pepper, quartered, seeded, deveined, and thinly sliced
1 red bell pepper, quartered, seeded, deveined, and thinly sliced
1 cup chopped onion
1 can (14 ounces) Dierbergs diced tomatoes with juice, undrained
1 cup water
¼ cup dry sherry
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon coarse salt
¾ teaspoon ground cumin
Freshly ground black pepper
⅓ cup sliced pimiento-stuffed green olives
1 tablespoon capers, rinsed and drained
1 package (7 or 8 ounces) yellow rice mix
1 lime, cut into wedges


In large skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the beef; cook stirring occasionally until beef is browned, about 6 minutes. Place beef in 4-quart slow cooker that has been lightly coated with no-stick cooking spray. Repeat procedure with remaining oil and beef. Add bell peppers, onion, tomatoes, water, sherry, garlic, oregano, salt, cumin, and pepper. Cover and cook 6 hours on low heat setting or 4 hours on high heat setting.

Remove meat from slow cooker; cover and let stand 5 minutes before shredding. Return shredded meat along with any accumulated juices to slow cooker. Stir in olives and capers.

Prepare rice according to package directions. Serve shredded beef and pepper mixture over rice with lime wedges on the side.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 366
Cholesterol: 65 mg
Fat: 9 g
Sodium: 1172 mg
Carbohydrates: 38 g
Protein: 30 g
Fiber: 3 g