Ropa Veija

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
2. 2In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Move to a plate.
3. 3In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes.
4. 4Add garlic, tomato paste, paprika, cumin, and oregano and cook, giving it a stir occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.
5. 5Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves.
6. 6Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer.
7. 7Turn the heat down to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.
8. 8Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until the liquid has cooked down to a sauce that coats steak, 5 to 10 minutes. Stir through olives; season with salt.
9. 9Spoon ropa vieja over rice and beans. Top with cilantro.