Carne Mechada with Stewed Beans

Ingredients

• For the Carne Mechada:
• 2 lbs flank steak or chuck roast 🥩
• 1 onion, sliced 🧅
• 1 bell pepper, sliced 🫑
• 3 garlic cloves, minced 🧄
• 2 cups beef broth 🥣
• 1 tsp cumin 🌿
• 1 tsp oregano 🌱
• 1 tsp salt 🧂
• 0.5 tsp black pepper
• 1 can (8 oz) tomato sauce 🍅
• 1 tbsp olive oil 🫒
• For the Stewed Beans:
• 2 cups cooked pink or pinto beans 🫘
• 0.5 onion, diced 🧅
• 0.25 green bell pepper, diced 🫑
• 1 garlic clove, minced 🧄
• 2 tbsp sofrito
• 0.25 tsp sazón (with achiote)
• 1 tsp salt 🧂
• 1 tbsp tomato sauce 🍅
• 0.5 cup water 💧
• 1 tbsp olive oil 🫒

Instructions

1. 1Prepare the Beef:
2. 2Add flank steak to a large pot with beef broth, sliced onions, garlic, salt, pepper, oregano, and cumin. Bring to a boil, then reduce heat and simmer covered for 1.5–2 hours or until tender.
3. 3Shred It Up:
4. 4Once cooked, remove the beef and shred with two forks. Set aside the flavorful broth.
5. 5Sauté the Sauce:
6. 6In a skillet, heat olive oil and sauté onions and bell peppers until soft. Add the tomato sauce and a bit of reserved broth to build your sauce.
7. 7Simmer with Love:
8. 8Return the shredded beef to the skillet. Stir and let it simmer on low for 10–15 minutes until the sauce thickens and hugs the meat.
9. 9Stew the Beans:
10. 10In a saucepan, heat olive oil. Add onions, bell peppers, garlic, and sofrito. Sauté until fragrant. Add beans, tomato sauce, sazón, salt, and water. Simmer for 15–20 minutes on low heat.
11. 11Serve with Rice or Plantains:
12. 12Plate the carne mechada and stewed beans side by side or over fluffy white rice. Add sweet plantains or avocado slices if you’re feeling fancy! 🍌🥑