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.