2 large sweet onions, thinly sliced
2 large red bell peppers, thinly sliced
4 cloves garlic, finely chopped
1 boneless beef chuck roast (about 3 lb)
2 tablespoons sazon (or complete) seasoning
4 tablespoons olive oil, divided
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
2 bay leaves
3/4 cup red wine (or beef stock)
1 (28-oz) can tomato sauce
1 (6-oz) can tomato paste
1 tablespoon white vinegar
2 cups no-salt-added beef stock (or broth)
1 (5.75-oz) jar sliced Spanish olives, drained
3 tablespoons fresh cilantro, finely chopped
- Preheat large stockpot on medium-high 2–3 minutes. Slice onions and peppers; chop garlic. Coat beef with seasoning (wash hands).
- Place 2 tablespoons oil in pot and add beef. Cook 8–10 minutes, turning occasionally, or until browned. Remove beef from pan.
- Add remaining 2 tablespoons oil to pot, then add onions, peppers, garlic, paprika, oregano, cumin, and bay leaves. Cook 6–8 minutes or until vegetables are tender. Pour in wine. Cook and stir 2 minutes.
- Stir in tomato sauce, tomato paste, vinegar, and stock. Return beef to pot and bring to a boil.
- Reduce heat to medium and cover. Simmer 3–4 hours until beef is 195°F (for shreddable). Drain olives. Shred beef (using two forks) and stir in olives. Chop cilantro. Sprinkle beef with cilantro before serving.