Cuban Beef Stew

Cut the flank steak into two equal halves by slicing it diagonally across its fibers.

Combine salt, black pepper, and cayenne pepper to create a seasoning blend. Generously sprinkle this mixture onto both sides of the steak.

Heat olive oil in a large skillet over extremely high heat. Add the steaks and cook until their exterior is nicely browned, taking about 4 to 5 minutes on each side. Transfer the steaks to a serving plate.

Decrease the heat to a medium level and add sliced red onion, minced garlic, and additional salt seasoning. Cook and stir the ingredients until they begin to soften, taking around 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, ground cloves, and allspice. Cook for another minute before adding the next ingredient.

Pour in white wine, scraping up any browned bits that have accumulated at the bottom of the pot. Stir in tomato sauce and chicken broth.

Return the steaks to the pot along with their accumulated juices. Season with salt and add a few bay leaves. Reduce heat to low, cover the pot, and let it simmer until the beef is almost tender enough to be pierced with a fork, but not falling apart, taking about 2 hours.

Once the pot has been removed from heat, let it cool to room temperature, allowing it to sit for at least 45 minutes. Refrigerate the stew overnight, or for a minimum of 8 hours.

Transfer the beef to a serving plate and shred it along its grain into thin strips. Place the shredded beef back into the stew.

Add sliced bell peppers, diced poblanos, smoked paprika, capers, olives, and sugar to the stew. Stir everything together before reducing heat to medium and letting it simmer until the peppers are soft and the meat is tender, taking about 15 to 20 minutes. Remove the bay leaves before stirring in chopped cilantro.