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Vegan Tomato and Barley Vegetable Soup
Calories265 Kcal
Protein11 g
Fat5 g
Carbs49 g

Vegan Tomato and Barley Vegetable Soup

AmericanVegan3300 min

If you're looking for a nourishing beef-free barley soup recipe, most recipes use mushrooms to pair with the barley—but this meatless tomato barley soup uses ...

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Ingredients
  1. 1 tbsp olive oil
  2. 2 ribs celery (chopped)
  3. 2 medium carrots (chopped small)
  4. 1/2 onion (chopped small)
  5. 2 to 3 cloves garlic (minced)
  6. 3 cups vegetable broth
  7. 1 (16-ounce) can diced tomatoes (do not drain)
  8. 1 cup pearl barley
  9. 1/2 tsp Italian seasoning
  10. Optional: 2 cups fresh spinach leaves
  11. Dash salt (or to taste)
  12. Dash pepper (or to taste)
Directions
  1. Gather the ingredients.
  2. In a large soup or stock pan, heat onions and garlic for a minute or two, then add the chopped carrots and celery. Heat for 4 to 5 minutes, just to start the vegetables cooking a bit with a head start.
  3. Add the can of diced tomatoes (do not drain), the vegetable broth, barley, and the Italian seasoning, stirring well to combine.
  4. Bring to a boil, cover, then reduce to a medium-low simmer.
  5. Cook for 30 to 40 minutes, or until barley is cooked and carrots are soft. You may need to add a little bit of extra water or vegetable broth.
  6. Once the barley is cooked, stir in the fresh spinach and heat for one more minute (just until barely wilted), then turn off heat. Season your soup generously with salt and pepper.
  7. Serve and enjoy!
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Ground Beef and Black Bean Chili
Calories449 Kcal
Protein39 g
Fat11 g
Carbs50 g

Ground Beef and Black Bean Chili

OtherNon-vegetarian7200 min

Serve this hearty ground beef and black bean chili with cornbread or crackers or use it as a taco filling. This is a great everyday meal your family will ask fo...

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Ingredients
  1. 1 sweet onion (about 1 cup diced)
  2. 1 red bell pepper
  3. 2 cloves garlic (large)
  4. 1 1/2 pounds ground beef
  5. 1 4-ounce can mild green chili peppers
  6. 2 14.5-ounce cans diced tomatoes
  7. 1 8-ounce can tomato sauce
  8. 1 1/2 teaspoons chili powder
  9. 1/2 teaspoon ancho chile powder or more chili powder
  10. 1/2 teaspoon ground cumin
  11. 1/4 teaspoon dried oregano
  12. Optional: dash chipotle chile powder
  13. 1 15-ounce can black beans (rinsed and drained)
  14. Salt and pepper (to taste)
Directions
  1. 1 sweet onion (about 1 cup diced)
  2. 1 red bell pepper
  3. 2 cloves garlic (large)
  4. 1 1/2 pounds ground beef
  5. 1 4-ounce can mild green chili peppers
  6. 2 14.5-ounce cans diced tomatoes
  7. 1 8-ounce can tomato sauce
  8. 1 1/2 teaspoons chili powder
  9. 1/2 teaspoon ancho chile powder or more chili powder
  10. 1/2 teaspoon ground cumin
  11. 1/4 teaspoon dried oregano
  12. Optional: dash chipotle chile powder
  13. 1 15-ounce can black beans (rinsed and drained)
  14. Salt and pepper (to taste)
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Top Round Tuscan Steak Recipe
Calories467 Kcal
Protein43 g
Fat20 g
Carbs18 g

Top Round Tuscan Steak Recipe

Italian cuisineNon-vegetarian1500 min

Take these inexpensive top round steaks and turn them into a fantastic feast. The tomato based marinade is packed with rich flavors that will make this steak te...

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Ingredients
  1. 2 top round steaks 1 inch thick
  2. 1 cup/240 mL red wine
  3. 1 cup/240 mL sun-dried tomatoes packed in oil, drained​
  4. 1/3 cup/80 mL fresh basil leaves
  5. 3 tablespoons/45 mL olive oil
  6. 2-4 cloves garlic, roughly chopped
  7. 2 teaspoons/10 mL fresh ground black pepper
  8. 2 teaspoon/10 mL salt
Directions
  1. Gather the ingredients.
  2. Place steaks in a resealable plastic bag. Place remaining ingredients in blender or food processor. Blend mixture until smooth.
  3. Pour half of mixture into bag with steaks. Make sure meat is well coated.
  4. Release air from the bag, seal, and place steaks into a refrigerator for 6-24 hours. Store remaining half of marinade in an airtight plastic container in a refrigerator.
  5. Preheat grill. Remove steaks from bag and discard marinade. Grill steaks on medium- heat until they reach the desired doneness. Once cooked, remove heat and let rest.
  6. Meanwhile, place reserved marinade in a small saucepan. Bring mixture to a boil, then reduce heat to medium-low and let simmer for 5-6 minutes, stirring often.
  7. Remove from heat and serve sauce with steaks.
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Thai Yellow Curry Chicken With Vegetables
Calories881 Kcal
Protein64 g
Fat42 g
Carbs66 g

Thai Yellow Curry Chicken With Vegetables

OtherNon-vegetarian4800 min

This Thai yellow curry recipe is a classic chicken curry dish you'll want to make again and again. Here it's made in a traditional way using chicken pieces and ...

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Ingredients
  1. 24 to 32 oz. chicken (6 to 8 drumsticks or other chicken pieces, without skin for a lower fat dish)
  2. 2 to 3 potatoes (chopped into small chunks)
  3. 1 cup tomatoes (cherry variety, or 1 to 2 medium-sized tomatoes, sliced into wedges)
  4. 1 cup stock (chicken, good-quality)
  5. 1 handful coriander (fresh)
  6. Curry Sauce:
  7. 1 stalk lemongrass (fresh, minced, or substitute 1 tbsp lemon juice)
  8. 4 cloves garlic
  9. 6 teaspoons galangal (or ginger, or Thai ginger, sliced thinly)
  10. 1 shallot (or 1/4 cup purple onion)
  11. 1 chili pepper (yellow or red, sliced, or 1/2 to 1 tsp. dried crushed chili from the spice aisle)
  12. 1/2 tsp. chili powder (North American type at your local supermarket spice aisle)
  13. 3/4 tsp. turmeric
  14. 1 tsp. coriander (ground)
  15. 1 tsp. cumin (ground)
  16. 1/4 tsp. cinnamon
  17. 1/3 tsp. white pepper
  18. 3/4 tsp. shrimp paste
  19. 2 tbsp. fish sauce
  20. 1 tbsp. lime juice
  21. 2 tbsp. palm sugar (or brown sugar)
  22. 1 tbsp. ketchup
  23. 3/4 can coconut milk (reserve remaining 1/4 can)
Directions
  1. Preheat oven to 375 F.
  2. Place all curry sauce ingredients in a food processor, large chopper, or blender. Process well to create a fragrant yellow curry sauce.
  3. Transfer curry sauce to a large casserole-type dish (you will need a lid or foil). Add the chicken stock, and stir to combine.
  4. Add the chicken pieces and potatoes, reserving the tomatoes for later. Stir everything together. Cover and bake at 375 F for 45 minutes. Remove from oven, add tomatoes, cover, and return to oven for 15 to 20 more minutes.
  5. Remove from oven, and check the chicken. If the meat is tender and juices run clear, the dish is cooked. If not, stir and return to oven for another 10 minutes.
  6. Before serving, stir in the reserved coconut milk. Now taste test the curry, adding more fish sauce instead of salt as needed. If the curry is too salty, add a little more lime juice. More chili can be added for more spice. If too spicy, add more coconut milk or chicken stock.
  7. Top with a handful of lightly chopped coriander, serve with Thai jasmine rice. Enjoy!
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Cambodian Pineapple Rice
Calories947 Kcal
Protein42 g
Fat17 g
Carbs153 g

Cambodian Pineapple Rice

OtherVegan1500 min

Say "pineapple rice with chicken" and most people will say, "Thai." They'd probably follow that up with "Delicious!" And they'd be correct on both counts. But, ...

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Ingredients
  1. 1 whole pineapple
  2. 2 to 3 tablespoons cooking oil
  3. 1 pound shrimp (shelled)
  4. Salt (to taste)
  5. Black pepper (to taste)
  6. 1 teaspoon garlic (minced)
  7. 1 teaspoon ginger (grated)
  8. 1 teaspoon bird's eye chilies (finely sliced)
  9. 1/4 cup shallots (roughly chopped)
  10. 1/4 cup tomatoes (roughly chopped)
  11. 1/3 cup bell pepper (roughly chopped)
  12. 1 tablespoon fish sauce (plus more to taste)
  13. 2 slices ham (cut into strips)
  14. 3 to 4 cups rice (day old)
  15. 1 cup pineapple chunks
  16. 1/2 cup cashews (whole, toasted)
Directions
  1. Gather the ingredients.
  2. Place the pineapple on a cutting board. Holding it securely with one hand, cut it lengthwise into halves. Scoop out the flesh from both halves, leaving about an inch of flesh attached to the skin.
  3. Take the pineapple flesh and dice. Measure a cup; reserve the rest for another dish or for munching.
  4. Save any juices that drip off.
  5. Heat the cooking oil in a wok or frying pan. Add the shrimps. Sprinkle with salt and pepper. Stir fry just until the shrimps change color. Scoop out and transfer to a bowl. Set aside.
  6. Add the garlic, ginger, chili, shallots, tomatoes and bell peppers to the hot oil. Drizzle in about a tablespoonful of fish sauce and stir fry for half a minute. Add the ham and continue stir-frying for another half a minute.
  7. Add the rice to the vegetables and ham. Drizzle in more fish sauce and the pineapple juice. Stir fry for a minute.
  8. Finally, add the pineapple chunks, shrimps and cashew nuts. Continue stir-frying for another minute. Taste the rice, adjust the seasonings if needed.
  9. Ladle the rice into the hollowed pineapple halves. Sprinkle with scallions. Serve at once.
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Madras Lamb Curry
Calories554 Kcal
Protein34 g
Fat40 g
Carbs16 g

Madras Lamb Curry

South IndianNon-vegetarian9000 min

Though Madras lamb curry is not actually an authentic Indian dish, it is a popular western twist on lamb meat curries made in south India. Use traditional south...

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Ingredients
  1. 1 tsp. cumin seeds
  2. 1 tsp. poppy seeds/khus khus
  3. 6 peppercorns
  4. 6 cloves
  5. 3" piece of cinnamon
  6. 1 bay leaf
  7. 1 tsp. fennel seeds
  8. 2 tbsp. coriander powder
  9. 1 tsp. red chili powder
  10. 1/2 fresh coconut (flesh removed and cut into thin 2" long strips)
  11. 2 tsp. garlic paste
  12. 1 tsp. ginger paste
  13. 3 to 4 tbsp. vegetable, canola, or sunflower cooking oil
  14. 2 onions (chopped fine)
  15. 1 kg. lamb (cut into 2" chunks)
  16. 3 large tomatoes (chopped fine)
  17. 1 cup thick coconut milk
  18. Salt to taste
Directions
  1. Heat a griddle or flat pan on medium heat. Add the whole spices (cumin, poppy and fennel seeds, bay leaf, cinnamon, cloves, peppercorns). Roast till spices get slightly darker and aromatic.
  2. Remove from heat and keep aside for 10 minutes. Grind to a fine powder in a clean, dry coffee grinder.
  3. Put the coconut slivers, garlic and ginger pastes, cumin and red chili powders, and the above-mixed spice powder into a food processor. Add 3 to 4 tablespoons of water and grind to a smooth paste.
  4. Heat the cooking oil in a deep, heavy-bottomed pan on medium heat. Add the onion to it when hot. Fry till almost golden. Add the above masala (spice paste) and reduce heat slightly (just below medium heat). Fry, stirring often until the oil begins to separate from the spice paste. You may need to sprinkle water occasionally to keep the masala from burning and sticking to the pan.
  5. Add the meat and fry till it starts to brown. Add the chopped tomatoes, coconut milk, and 1 cup of hot water. Season with salt to taste and stir well. Cook until the meat is soft. There should be a fair amount of thick gravy at this stage. If required, add hot water to maintain the amount of gravy as you cook.
  6. When the meat is done, turn off the heat and serve immediately.
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Trinidad Pelau Chicken and Pigeon Peas
Calories1182 Kcal
Protein76 g
Fat55 g
Carbs91 g

Trinidad Pelau Chicken and Pigeon Peas

OtherNon-vegetarian5700 min

Trini Pelau is an iconic dish of pigeon peas, meat or chicken that is cooked with fresh herbs, and coconut milk. The entire dish is flavored and colored with bu...

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Ingredients
  1. 3 pounds chicken thighs (and/or drumsticks, cut up into large pieces)
  2. 2 tablespoons green seasoning
  3. 2 teaspoons grated garlic
  4. 1 tablespoon Worcestershire sauce
  5. 1 tablespoon soy sauce
  6. 1 tablespoon tomato ketchup
  7. Salt (to taste)
  8. Pepper (to taste)
  9. 2 tablespoons vegetable oil (or canola oil)
  10. 3 tablespoons cane sugar (can substitute for brown sugar)
  11. 2 cups rice (washed, drained and parboiled)
  12. 3/4 cup onions (chopped)
  13. 1/2 cup sweet peppers (chopped)
  14. 2 cups cooked pigeon peas (canned is fine)
  15. Optional: 1 cup carrots (diced)
  16. 2 cups fresh coconut milk (dilute milk with water if using canned coconut milk)
  17. 2 cups cooking liquid (stock, water or reserved cooking liquid from peas)
  18. 1 whole scotch bonnet pepper
  19. 1/2 cup sliced green onions (white and green parts)
Directions
  1. Gather the ingredients.
  2. In a large bowl, place chicken, green seasoning, garlic, Worcestershire sauce, soy sauce and ketchup along with salt and pepper (to taste).
  3. Toss to mix and coat the chicken with the seasonings. Set aside and let marinate for at least an hour.
  4. Pour oil into a large pot and place on medium-high heat. Let oil heat until hot but not smoking.
  5. Make the burnt sugar by sprinkling it into the heated oil in an even layer.
  6. Let the sugar melt until it starts to froth and bubble.
  7. As soon as the edges of the froth/bubbles start to get a slight shade darker, immediately add the seasoned chicken and stir to mix and coat with the burnt sugar.
  8. Let cook for 7 to 10 minutes.
  9. Add the rice to the pot, stir to mix and cook for 3 minutes.
  10. Add onions, sweet peppers, peas and carrots (if using) and cook for 1 minute.
  11. Pour in coconut milk and other cooking liquid. Season with salt and pepper to taste.
  12. Toss in whole scotch bonnet pepper. Cover pot and bring to a boil.
  13. When the pot comes to a boil, remove lid partially and let boil until you can see the surface of the dish—about 7 to 8 minutes.
  14. Cover pot fully, reduce heat to low and let cook for 25 to 30 minutes or until all the liquid has been absorbed.
  15. Sprinkle the green onion on top and fold into Pelau. Taste and adjust seasonings with salt and pepper if necessary.
  16. Serve hot or at room temperature.
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Indian Chicken Pilaf (Pulao)
Calories784 Kcal
Protein55 g
Fat32 g
Carbs68 g

Indian Chicken Pilaf (Pulao)

Indian cuisineNon-vegetarian2700 min

Strapped for time and still want to turn out a delicious, hot cooked meal? Look no farther! This Indian chicken pulao (pilaf) recipe is so easy to make. Pulao ...

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Ingredients
  1. For the Chicken:
  2. 2 pounds/1 kg boneless skinless chicken thighs (or breasts, cut into 1 1/2-inch chunks)
  3. For the Marinade:
  4. 1 tablespoon garlic paste
  5. 1 tablespoon ginger paste
  6. 1/2 teaspoon red chili powder
  7. 3/4 teaspoon salt
  8. 1/2 teaspoon lemon juice
  9. For the Spices and Cooking:
  10. 3 tablespoons neutral oil (like vegetable, canola or sunflower)
  11. 3/4 teaspoon cumin seeds
  12. 6 to 8 whole cloves
  13. 6 to 8 black peppercorns
  14. 1-inch stick cinnamon
  15. 4 to 5 green cardamom pods
  16. 1 large or 2 small bay leaves
  17. 2 large onions (chopped finely)
  18. 1 tablespoon garlic paste
  19. 1 tablespoon ginger paste
  20. 3 large tomatoes (chopped finely)
  21. 1 1/2 teaspoons coriander
  22. 1 teaspoon ground ​cumin
  23. 1/2 teaspoon​ garam masala
  24. 1 cup unsweetened yogurt
  25. 2 cups rice
  26. 4 cups chicken stock
  27. 1/2 teaspoon salt (optional)
  28. 3 to 4 tablespoons fresh green coriander (finely chopped)
Directions
  1. Make the Marinade
  2. Gather the ingredients.
  3. In a large, nonmetallic bowl, whisk together 1 tablespoon each garlic paste and ginger paste, red chili powder, 3/4 teaspoon salt and lemon juice.
  4. Place chicken in the marinade, turning to coat the chicken well. Cling wrap or cover the bowl and keep in the refrigerator for the chicken to marinate for 15 to 20 minutes while you prepare the remainder of the ingredients.
  5. Prepare the Rest of the Dish
  6. Put a large, deep, heavy-bottomed pan on medium heat. When it is hot, add the cooking oil. When the oil is hot, add the cumin seeds, cloves, peppercorns, cinnamon, cardamom, and bay leaves, and fry till aromatic.
  7. Now add the onions and fry till they just begin to turn golden.
  8. Add 1 tablespoon each of the garlic and ginger pastes and sauté for 1 to 2 minutes.
  9. Add the tomatoes, coriander, cumin and garam masala and sauté until the cooking oil appears to start separating from the spice mix. This is a sign that the spices are well browned.
  10. Now add the marinated chicken cubes and brown well. Stir often while browning to prevent burning.
  11. When the chicken is browned, add the yogurt and stir to mix well. Cook for 1 to 2 minutes.
  12. Add the rice and stir.
  13. Add the chicken stock and stir well. Bring to a boil, reduce the heat, cover and simmer till the rice and chicken are done and the water has almost fully dried up.
  14. Turn off the heat and let the dish rest for 7 to 10 minutes with the cover on.
  15. Adjust the salt if necessary. Garnish with finely chopped fresh green coriander and serve chicken pulao with a green salad, yogurt or a raita and pickle.
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Pan-Grilled Barbecue Shrimp
Calories197 Kcal
Protein27 g
Fat5 g
Carbs12 g

Pan-Grilled Barbecue Shrimp

OtherNon-vegetarian660 min

This recipe is great when you want grilled shrimp, but don't feel like building a fire that you are only going to need for five minutes. The shrimp are quickly ...

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Ingredients
  1. 1 pound (16 to 20 per lb.) jumbo shrimp, shell-on, deveined (sold as "raw, ready to peel")
  2. 1/4 teaspoon black pepper
  3. 3/4 teaspoon. salt
  4. 1 tablespoon ketchup
  5. 1 tablespoon​ brown sugar
  6. 1 tablespoon lemon juice
  7. 1 tablespoon vegetable oil
  8. 1 teaspoon chili powder
  9. 1 teaspoon cumin
  10. 1/4 teaspoon allspice
  11. 1/4 teaspoon cayenne pepper, or to taste
  12. Lemon wedges
Directions
  1. Rinse and drain shrimp well.
  2. Combine all ingredients in a mixing bowl, and toss until the sugar is dissolved and the shrimp are coated. Cover and let sit for 15 minutes in the fridge.
  3. Preheat a skillet over a medium-high flame until hot.
  4. Add the shrimp and sear for about 3 minutes, until cooked. The shells will get charred and browned, but the meat inside will not, so don't worry about the outside getting too dark - they should look like they were grilled over coals.
  5. Remove to a plate, and when cool enough to handle, serve warm with lemon.
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Apricot-Chili Glaze for Chicken
Calories33 Kcal
Protein1 g
Fat1 g
Carbs6 g

Apricot-Chili Glaze for Chicken

OtherNon-vegetarian1020 min

Rich with sweet apricot flavor and the boldness of Asian inspired ingredients, this barbecue sauce is perfect for chicken. Given that this is a somewhat sugary ...

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Ingredients
  1. 1/2 cup/120 mL apricot preserves (substitute with peach if need be)
  2. 1/4 cup/60 mL onion (pureed)
  3. 1/4 cup/60mL ketchup
  4. 2 cloves ​garlic (minced)
  5. 2 tablespoons/30 mL mild chili sauce
  6. 2 tablespoons/30 mL ​soy sauce
  7. 1 tablespoon/15 mL​ ​rice wine vinegar
  8. 1 tablespoon/15 mL vegetable oil
  9. 1/2 teaspoon/2.5 mL black pepper
  10. 1 pinch salt
Directions
  1. In a medium saucepan, heat olive oil.
  2. Add pureed onion and cook for 1 minute, stirring constantly.
  3. Add garlic and cook for another minute.
  4. Add remaining ingredients and allow to bubble up slightly.
  5. Reduce heat and simmer through for 5 minutes, stirring often.
  6. Once ingredients have formed a glaze-like consistency, remove the pan from heat and allow to cool before using.
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Chettinad Chicken Curry
Calories796 Kcal
Protein70 g
Fat48 g
Carbs23 g

Chettinad Chicken Curry

South IndianNon-vegetarian2100 min

From Tamilnadu in South India, Chettinad chicken is a fiery curry. There's no reason why you can't reduce the chilies to suit your palate though. While Chettina...

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Ingredients
  1. 1 tablespoon poppy seeds
  2. 1 teaspoon coriander seeds
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon anise seed/fennel seeds
  5. 3 red chilies (dry)
  6. 1 stick cinnamon (1 inch)
  7. 2 cardamom pods
  8. 3 cloves
  9. 1/2 cup coconut (grated)
  10. 2 teaspoons ginger paste
  11. 2 teaspoons garlic paste
  12. 2 to 3 tablespoons vegetable oil (or sunflower, canola, or ghee)
  13. 10 to 15 curry leaves
  14. 2 large onions (sliced fine)
  15. 1 star anise
  16. 2 tomatoes (chopped fine)
  17. Optional: 1 teaspoon chili powder
  18. 1-kilogram chicken (a whole chicken cut into bits or leg or breast pieces)
  19. Salt (to taste)
  20. 2 teaspoons lime juice
  21. Garnish: chopped coriander leaves
Directions
  1. Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chilies, cinnamon, cardamom, cloves, and coconut for 3 to 4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  2. Mix the ginger and garlic pastes with this powder and keep aside.
  3. In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  4. Add the spice paste and star anise and fry for another 2 to 3 minutes.
  5. Add the tomatoes and chili powder and stir well to mix all the ingredients.
  6. Add the chicken, cover and simmer till it is tender.
  7. When the chicken is done add lime juice, mix well and turn off the flame.
  8. Garnish with coriander leaves and serve.
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Cuban Beef Stew (Ropa Vieja)
Calories499 Kcal
Protein47 g
Fat22 g
Carbs28 g

Cuban Beef Stew (Ropa Vieja)

OtherNon-vegetarian8400 min

This recipe for Cuban beef stew is known as ropa vieja which means "old clothes" in Spanish. The name describes the shreds of meat and vegetables in the dish wh...

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Ingredients
  1. For the Steak:
  2. 2 pounds flank steak (or chuck roast)
  3. 1 large onion (quartered)
  4. 2 cloves garlic (smashed)
  5. 1 large celery rib (chopped)
  6. 1 tablespoon salt
  7. For the Stew:
  8. 1/4 cup olive oil
  9. 2 cloves garlic (minced)
  10. 1 large onion (sliced into thin strips)
  11. 1 large green bell pepper (sliced into thin strips)
  12. 1 1/2 pounds tomatoes (diced)
  13. 2 tablespoons dry sherry
  14. 2 bay leaves
  15. 1 tablespoon ground cumin
  16. 1/4 cup cooked sweet peas (frozen and thawed are okay)
  17. Salt and pepper to taste
Directions
  1. Prepare the Steak
  2. Place the steak into a large stockpot and add water to cover the steak completely.
  3. Add the quartered onion, smashed garlic, chopped celery, and salt.
  4. Bring ingredients to a boil, then reduce to moderate heat and cook until steak is tender, about 1 1/2 hours.
  5. Transfer the meat only to a platter to cool and discard the cooking liquid, onion, garlic, and celery.
  6. Shred it with two forks when the meat is cool enough to handle. At this point, you can refrigerate the meat overnight.
  7. Prepare the Stew
  8. In a large skillet or pot, heat the olive oil over medium-high heat. Add the minced garlic and sauté until soft, about 1 minute.
  9. Reduce the heat to medium and add the sliced onion and bell pepper. Cook until vegetables are soft, about 10 minutes.
  10. Stir in the diced tomatoes, sherry, bay leaves, cumin, and a pinch of salt.
  11. Turn the heat to medium-high and cook for 25 minutes, occasionally stirring to prevent sticking.
  12. Remove the bay leaves.
  13. Stir in the shredded beef and cook for about 10 minutes until the beef is heated through.
  14. Stir in the peas. Turn off the heat. Add salt and pepper to taste. Serve immediately with rice if desired.
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