Cuban

Peel and finely chop the onion and garlic cloves. Rinse the bell pepper, remove the seeds and chop into small cubes. If you're using a crockpot you can add everything all at once, place the meat on top and let it cook on the lowest setting for about 6 hours.

There's no need to remove any excess fat or muscles from the meat, it will add extra flavour and you can remove it afterwards. If you want to create the stew in a dutch oven, or other heavy bottomed pan, you need to sear the meat on all sides until it's beautiful golden brown first.

Then transfer the meat to a plate and sauté the onion and bell pepper for a few minutes. Add garlic along with spices and then deglaze with a dash of white wine and a tablespoon of vinegar.

Add tomato chunks along with the meat and olives and let it simmer on low heat for about 2,5 to 3 hours.  

The meat is done when it completely falls apart. Use 2 forks to create pulled beef and remove any excess fat or muscles. Remove the bay leaves and add the pulled beef back into the sauce.