Carne Guisada (Mexican Beef Stew)

 

3 lb beef shoulder, trimmed, left whole
1 cup peas
2 medium yellow onions, sliced
2 small green bell peppers, sliced
5 garlic cloves, chopped
1 serrano pepper, sliced, seeds included
A handful of cilantro, chopped
1 jar sofrito
14 oz beef broth
2 tablespoons flour or 1 tablespoon cornstarch
Salt and pepper
 
Prepare a crock pot and set it to high. Add the onions, peppers, garlic, and cilantro in a layer on the bottom of the crock pot. Lay the beef on top and cover with the sofrito. Pour broth down the side over the vegetables and cover. Cook for 6 to 8 hours.

When the meat is done and falling apart, remove from the crock pot and set aside. Pour the liquid from the crock pot into a saucepan (leaving the vegetables behind) over medium heat and bring to a simmer. Add flour or cornstarch as needed to thicken the sauce.

Shred the beef into chunks and add back to the crock pot with the vegetables and the thickened sauce. Serve with yellow rice and black beans.