Fragrant Shredded Beef Stew

Fragrant Shredded Beef Stew

19 Reviews
From: EatingWell Magazine, February/March 2006

This stew has a simple list of ingredients, but plenty of great flavor thanks to flank steak, a cut that's known for its excellent meaty flavor. The flank is also known for its long grainy, and sometimes tough texture. In this stew the texture is a great asset—the meat shreds apart into tasty strips after it's cooked in the slow cooker.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups reduced-sodium chicken broth
  • ¼ cup sherry vinegar
  • 2 stalks celery, thinly sliced
  • 1 large onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 pounds flank steak, trimmed of fat, each steak cut into thirds
  • ½ cup packed fresh cilantro leaves, chopped
  • ½ cup chopped pickled jalapenos
  • 10 corn tortillas, heated (see Tip)


  • Active

  • Ready In

  1. Combine broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt and pepper in a 6-quart slow cooker. Add beef, submerging it by tucking the vegetables under, over and between the pieces.
  2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
  3. Transfer the meat to a cutting board; let stand for 10 minutes. Shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro. Garnish with jalapeno and serve warm tortillas on the side.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
  • Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Per serving: 223 calories; 8 g fat(3 g sat); 3 g fiber; 15 g carbohydrates; 23 g protein; 24 mcg folate; 60 mg cholesterol; 2 g sugars; 0 g added sugars; 807 IU vitamin A; 31 mg vitamin C; 48 mg calcium; 2 mg iron; 415 mg sodium; 415 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat

Reviews 19

December 03, 2015
profile image
By: EatingWell User
Question with the Corn Tortilla's??? I don't understand the use of the corn tortilla's. If it's a stew, then you don't need them; if it's a wrap, then it seems like there's way too much liquid for that. Any help here before I make it would be appreciated . . .
December 03, 2014
profile image
By: EatingWell User
Carlos Campos This stew is my favorite, awesome stew and the flavors was fantastic, My wife Tell a los beautiful word!!!! Thanks
August 29, 2013
profile image
By: EatingWell User
Crazy Good! Made this exactly as written. A HUGE hit. Beef was juicy, tender, delicious, addictive. Ditto for the broth. Will be putting it into our regular dinner rotation. May experiment with other cuts of meat, as the flank steak we used was $27. Yikes! But so worth every outrageously good bite. Pros: Super easy, super delicious Cons: Pricey
January 04, 2013
profile image
By: E Ross
My new favorite beef stew, with added twists for more flavor I used 3.5 lbs Flank Steak, 1 3/4 cups chicken broth, 1/4 cup of sherry vinegar, and 1/2 cup red wine (Malbec). I put the liquid in the crockpot with the onions and celery, then I added the steak and covered with garlic and 2-3 TBLS Cumin, sprinkled kosher salt over lightly and a few twists of fresh ground pepper. The broth and wine mostly covered the base mixture. Then I covered the base with red potatoes, baby bella mushrooms, cherry and yellow tomatoes, the remaining celery and red bell pepper on top. I did not mix it in. I added a dash more kosher salt and pepper. I cooked on low for 7 hours This was the best beef stew I have made. We topped with the cilantro and pickled jalapenos...nice touch! Pros: This base recipe is excellent
October 22, 2012
profile image
By: EatingWell User
Just eh. This was Okay. Nothing to write home about. It needs a little something to sizzle it up. In hindsight, I wish I'd of played up the stew aspect of it more and added carrots, turnips, parsnips.... you get the idea. I don't understand the point of the chicken broth. First of all, it's a BEEF stew. Second of all, if you add just water, it'll make it's own broth. If you do that, you may want to add a little salt, though. Pros: Very easy. Cons: Very expensive.
October 09, 2012
profile image
By: EatingWell User
Not the best use for flank steak One of my kids liked this, one hated it, and I thought it was just ok. The flank steak cost me $8/lb, so this was not an inexpensive recipe. I think flank steak is much better suited to the broiler (juicy, rare slices, mmmm) rather than to slow cooking which is more suitable for cheap tough cuts of meat. Pros: easy Cons: expensive
June 17, 2012
profile image
By: EatingWell User
Awesome Dish It says fragrant, and it isn't lying! The house smelled so great, and the dish is tasty and simple. I tripled the cumin, used about four pounds of flank steak, a quart of chicken stock, and used quite a bit more than just the minuscule 1 teaspoon of salt (more like 2-3 tablespoons kosher salt) and more pepper too. Two bell peppers, 2 onions. And served it with lime slices and fresh jalapeno instead of pickled. Lots of changes! It's been feeding all three of us for dinner and a few lunches for the last three days and we still have plenty for another day or two. Pros: Easy, low-carb, delicious, versatile Cons: Needs more vegetables
May 30, 2012
profile image
By: EatingWell User
Good info Very nice site! Pros: ipuuopru Cons: rtwuipoi
December 10, 2011
profile image
By: EatingWell User
Looking forward to making this tomorrow, but I only have 1.5 pounds of steak--any suggestions on how that might effect the recipe?
More Reviews