INGREDIENTS
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3 lbs. beef flank steak
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1 cup beef broth
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1 (6-oz.) can tomato paste
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1 (14-oz.) can petite diced tomatoes
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1.5 tsp. salt
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1/4 tsp. pepper
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1 tsp. oregano
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1 tsp. cumin
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1/2 tsp. turmeric
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1 Tbsp. apple cider vinegar
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1 small white onion diced
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2 bell peppers, diced
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1 cup Spanish olives
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3 whole garlic cloves, peeled
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Cooked yellow rice for serving
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4-quart or larger