Spanish Beef Stew This is sometimes called Ropa Vieja or "Old Clothes," because of its appearance. 1 (1 3/4) pound beef flank steak, cut into thirds 1 medium onion, coarsely chopped 1 medium carrot, coarsely chopped 1 bay leaf 2 teaspoons salt, divided 5 cups water 4 teaspoons olive oil 1 large onion, sliced 1 red bell pepper, cut into 1/2-inch strips 1 yellow bell pepper, cut into 1/2-inch strips 1 green bell pepper, cut into 1/2-inch strips 3 garlic cloves, crushed 3 serrano or jalapeño chiles, seeded and minced 1/4 teaspoon ground cinnamon 1 (16 ounce) can tomatoes Capers (for garnish) Put steak, medium onion, carrot, bay leaf, 1 teaspoon of the salt and the water in a Dutch oven. Heat to boil, then simmer for 2 1/2 to 3 hours. Turn off heat and let stand 30 minutes or cover and leave in the refrigerator overnight. Heat olive oil in a skillet. Add large onion, bell peppers and remaining 1 teaspoon salt and sauté until the vegetables are tender. Stir in the garlic, chiles and cinnamon and cook for 30 seconds. Stir in the tomatoes and cook for 5 minutes. Remove the beef to a bowl. Strain broth, reserving 2 cups. Shred beef into fine strips. Stir reserved broth and shredded meat into the pepper mixture and simmer, uncovered, stirring occasionally, about 10 minutes. Sprinkle with capers to serve.