Reviewed: Jan. 12, 2012

go easy on the cumin

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Reviewed: Jan. 10, 2012

This was so very good. Lots of flavor. We had it over plain white rice and had leftovers a few days later over baked potatoes. Followed the recipe exactly.

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Spice Girl

Cooking Level: Expert

Reviewed: Jan. 7, 2012

Made this just as called for except because other reviewers had mentioned adding extra garlic (and we really like garlic) I did put in extra, and then used a sprinkle of garlic powder too. I used "Mystery Meat" that was frozen in our freezer...it may have been pork rather than beef and it had also been frozen in a marinade, which is why I couldn't tell for sure. But... obviously by my 5 star rating it was still really good! Everyone really liked it; kids included. I thought there was a ton of flavor! A few times we have been disappointed on allrecipes.com recipes because they have been seasoned enough, never because they were over seasoned. This one is NOT lacking in flavor or seasoning. Will definitely make again, and again.

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BusyMomInMN

Cooking Level: Intermediate

Reviewed: Jan. 4, 2012

This is a simple recipe with outstanding results. I serve it with the traditional black beans and rice with a green salad. I am not Cuban, but I lived in Miami for several years.

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brryko

Reviewed: Jan. 2, 2012

This came out nicely. Next time I'll deglaze my searing pan with a small amount of beef broth and dump that into the slow cooker so I don't lose any of the tasty flavor. I'll also try to only use maybe 1/4 cup of beef broth and omit the tomato sauce, because mine came out saucier than I'd have liked. For a stew it came out perfect, but I like this dish best served on grilled garlic bread, as my favorite Cuban restaurant offers, and it was just too wet for that. The flank steak was fantastic in this, thanks for sharing your recipe!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Dec. 26, 2011

The flavors of this dish are wonderful. But, if you aren't that keen on a tomato-based sauce, you might not care for it. But, the cumin and other seasonings are truly as good as at the Cuban restaurants. I served it with long grain rice, Cuban black beans and yeast rolls. I barely had enough of the beef for one serving of leftovers! It was that good and so easy to do in the Crock Pot.

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Redbird

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Dec. 19, 2011

Well, we already had some great tender beef so I somewhat adapted this recipe. I cooked the onion and green peppers with oil and garlic (at least double what it called for), then I added the beef stock, tomato paste, and used a can of enchilada sauce instead of tomato sauce to give it more flavor and less of a tomatoey taste. Although I adapted the recipe, I still give it only 4 stars because I had to add quite a bit more seasoning to get it to taste delicious instead of just okay. It's a great base recipe! I served it more mexican style with corn tortillas and traditional toppings but it would be great with rice and beans as well!

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KrazyKrista

Cooking Level: Intermediate

Home Town: Gladwin, Michigan, USA

Living In: Saginaw, Michigan, USA

Reviewed: Dec. 19, 2011

This has become one of our favorites!

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mcbowersox

Reviewed: Dec. 12, 2011

I made this wonderful recipe and my husband and I loved it! I brought some to workand shared some with s co-worker and he loved it. The smell of just heating it up got the rest of the office going. They kept saying "Wow that smells good what is that"? I have directed several people to this recipe. It's easy to make and even better on cold days. I used a couple of cans of diced green peppers instead of the bell peppers which gave it a nice but subtle kick. I also used a can of whole cooked tomatoes drained which made more than enough liquid.

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Alma7lou

Reviewed: Dec. 11, 2011

This recipe rocks! It's an easy and tasty way to cook for a family. The balance of cumin and vinegar is perfect. I used a "lesser cut" of top round London broil and it fell apart deliciously after 6 hours in the slow cooker. I'll try this the next time I'm entertaining a crowd.

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