• 1-2 lbs flank steak
• 6-8 c beef broth
• Salt and pepper
• 4 T olive oil
• 1 c onion, finely diced
• 1 c green pepper, small dice
• 3 cloves garlic, minced
• 6 oz tomato paste
• 8 oz tomato sauce
• 1 T Worcestershire sauce
• 2 t ground cumin
• 1 t dried oregano
• 2 bay leaves

Cut beef into 4 pieces. Place in dutch oven with the broth. Bring to boil and reduce to simmer. Cover and cook until the beef is tender, approximately 2 - 3 hours. Early in the cook, check and adjust seasoning.

Remove beef. Reserve 3-4 cups of broth. Remove any large pieces of fat from meat. Shred beef.

Dry dutch oven. Heat oil to medium and sauté onion and pepper. Add garlic at end. Stir in beef and mix well.

In bowl, combine tomato paste and sauce with the cumin and oregano. Add mixture to beef, along with bay leaves.

Cook until most liquid absorbed.

Preparation time: 20 minutes
Cooking time: 3 ½ hours

Mommy's Home Cooking.