Ingredients :
- 1 beef flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups beef broth
- 1/2 cup dry vermouth
- 1/2 cup dry red wine or additional beef broth
- 1 can tomato paste
- 1 large onion, thinly sliced
- 1 large carrot, sliced
- 1 small sweet red pepper, thinly sliced
- 1 cubanelle or mild banana pepper, thinly sliced
- 3 sprigs fresh oregano
- Hot cooked rice
- Optional: Additional fresh oregano, lime wedges and sliced green olives with pimientos
Directions :
- Cut steak into 6 pieces; sprinkle with salt and pepper. Heat a large skillet over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-qt. slow cooker. Add broth, vermouth, wine and tomato paste to pan. Cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat.
- Top with onion, carrot, red pepper, cubanelle pepper and oregano. Cook, covered, on low until meat is tender, 8-10 hours. Remove oregano sprigs; discard. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve with rice and, if desired, additional oregano, lime wedges and green olives.
