Ropa Vieja Stew with Spicy Mashed Sweet Potoates

Who knew that Ropa Vieja would go soooo well with sweet potaotes?! Trust me.....it does! This is a great dinner for a cold night (an alternative to chili or beef stew) and it heats up nicely the next day.

4 strips thick-sliced bacon, diced
1 3/4 lb. flank steak, cut into 3 pieces, seasoned with salt and pepper
2 cups onion, chopped
2 poblano chiles, seeded, sliced
1/2 jalapeno, seeded, sliced
1 red bell pepper, seeded, sliced
2 tablespoons garlic, minced
1 tablespoon tomato paste
1/3 cup masa harina (or corn tortilla crumbs)

1 bottle of beer (12 oz.) (gluten free Bard's Beer)
2 cups beef stock (or broth if you don't have stock)
1 can black beans, drained, rinsed (15 oz.)
1 Tablespoon dried oregano leaves
2 teaspoons cumin
1 teaspoon cayenne

Salt & Pepper to taste

Chopped Scallions (for garnish)

Saute bacon in a large pot over medium high heat until crisp; transfer to a paper towel-lined plate and set aside. Brown the steak in drippings, about 5 minutes per side; remove and set aside. Add onions, chilies, bell pepper and saute until beginning to brown, about 5 minutes. Stir in garlic and tomato paste, cook 2 minutes then stir in the masa harinia and cook for 1 minute.

Deglaze with beer, simmer until nearly evaportated, scraping any bits from the bottom of the pot. Add stock, bring to a boil then return beef to the pot; cover and simmer over low to medium low heat for 1 1/2 hours of untul the meat is fork-tender. Remove flank steak from the pot and shread it using two forks the ass it back to the pot along with the reserved bacon, beans and spices. Simmer for another five minutes; season with salt & pepper.

Garnish with scallions.