Cuban Beef Stew
On medium-high heat, brown the steak on both sides before removing it and placing it in another pot.
Cover the steak with water and add in the quartered onion, smashed garlic clove, and bay leaves
Bring to a boil, cover, reduce heat, and simmer until beef is tender - about 1 1/2 hours
Shred the beef
Reserve all the cooking liquid so that you have as much as you may need to obtain the consistency you'd like.
In the same pot in which you browned your meat, saute the sliced onion, pepper, garlic, and oregano in olive oil until peppers are soft
Add tomato paste, olives, paprika, reserved cooking liquid, red wine, and bay leaves
Add shredded beef and cook for 15 minutes over medium heat. Season with salt and pepper to taste.
Serve over cooked white rice or cauliflower rice. Garnish with peas and pimientos if desired.