Carne Mechada (Shredded Beef Stew) with Rice and Beans

Ingredients

• For the Carne Mechada 🥩
• 5 lbs flank steak or brisket
• 1 medium onion, sliced 🧅
• 1 green bell pepper, sliced 🫑
• 1 red bell pepper, sliced 🌶️
• 4 cloves garlic, minced 🧄
• 2 cups crushed tomatoes 🍅
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp oregano
• 1 bay leaf 🍃
• Salt and pepper to taste 🧂
• 2 tbsp olive oil 🫒
• 2 cups beef broth or water
• For the Rice & Beans 🍚🫘
• 1 cup long grain white rice
• 1 can black or red beans (15 oz), drained and rinsed
• 1 tsp adobo or sazón seasoning
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt to taste

Instructions

1. 1Cook the Beef:
2. 2In a large pot, add flank steak and cover with water or beef broth. Bring to a boil, then lower to simmer. Cook for about 1.5 hours until tender and easy to shred.
3. 3Shred the Beef:
4. 4Remove the beef from the pot and shred with two forks. Set aside. Keep about 1 cup of the cooking liquid.
5. 5Build the Stew:
6. 6In the same pot, heat olive oil. Sauté onions, peppers, and garlic until softened. Stir in the tomato paste, crushed tomatoes, and seasonings. Add the shredded beef and reserved broth. Simmer for 20–30 minutes until flavors deepen.
7. 7Make the Rice and Beans:
8. 8In a saucepan, heat olive oil. Sauté garlic briefly, then add rice and 2 cups water. Season with adobo or salt. Bring to a boil, then reduce heat and cover. Cook for 18 minutes. Stir in beans at the end to warm through.
9. 9Serve It Up:
10. 10Plate a scoop of rice and beans, then top with a generous serving of carne mechada. Garnish with fresh cilantro or avocado slices if desired. 🥑🌿