SLOW-COOKED CUBAN BEEF

Ingredients

• 2 lb ground beef
• 1 large yellow onion, diced
• 1 bell pepper, diced
• 2 sticks celery, chopped
• 3 cloves garlic, pressed
• 1 bunch cilantro, chopped (reserve some leaves for serving)
• 1/2 cup parsley, chopped
• 1 small Roma tomato, diced
• 12 oz tomato sauce
• 1/2 cup green olives, halved (Caselvetrano or Queenie are good)
• 2 tsp cumin
• 1 tsp garlic powder
• 2 bay leaves
• 1½ cup water

Instructions

1. In a dutch oven or heavy bottom pan with lit, sauté beef until no longer pink. Drain some of the juice/fat off the meat. Add in chopped onions and celery and sauté until translucent. Add in garlic, tomato, parley, cilantro and cook for a minute. Add in the remaining ingredients and season with salt & pepper to taste.
2. Bring to a boil then reduce to a simmer and cover with lid. Simmer on low heat for about 1½ – 2 hours.
3. About 30 minutes until you’re ready to eat, cook some rice according to package instructions. Serve beef over a bed of rice and top with reserved cilantro.