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. Source: EatingWell Magazine, February/March 2006

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Ingredients

Directions

  • 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.

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  • Put the lid on and cook on low until the meat is fork-tender, about 8 hours.

  • 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.

Tips

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 Facts

223 calories; 7.8 g total fat; 3 g saturated fat; 60 mg cholesterol; 415 mg sodium. 415 mg potassium; 14.6 g carbohydrates; 2.5 g fiber; 2 g sugar; 22.8 g protein; 807 IU vitamin a iu; 31 mg vitamin c; 24 mcg folate; 48 mg calcium; 2 mg iron; 40 mg magnesium;

Reviews (19)

Read More Reviews
19 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 2 stars
12/03/2015
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... Read More
Rating: 4 stars
12/03/2014
Carlos Campos This stew is my favorite awesome stew and the flavors was fantastic My wife Tell a los beautiful word!!!! Thanks eatingwell.com Read More
Rating: 4 stars
08/29/2013
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 Read More
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Rating: 5 stars
01/04/2013
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 Read More
Rating: 3 stars
10/22/2012
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. Read More
Rating: 2 stars
10/09/2012
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 Read More
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Rating: 5 stars
06/17/2012
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 Read More
Rating: 2 stars
05/30/2012
Good info Very nice site! Pros: ipuuopru Cons: rtwuipoi Read More
Rating: 4 stars
12/10/2011
Looking forward to making this tomorrow but I only have 1.5 pounds of steak--any suggestions on how that might effect the recipe? Read More
Rating: 5 stars
10/30/2011
This is a delicious variation on beef stew. I really like to make lots of soups in the winter and this is very flavorful! I omit the jalepenos for my son but both my husband and son love it! Read More
Rating: 5 stars
10/30/2011
A new family favorite. Delicious and rustic taste. We will be making this for years to come. Read More
Rating: 5 stars
10/30/2011
I loved this!! I added sliced red potatoes to make it a bit more hearty and served it over couscous. I added the jalepenos and warm corn tortillas on the side and it was yummy. I will make this one again for sure. Read More
Rating: 5 stars
10/30/2011
I liked this stew and found it was good just plain or over some steamed rice. I added one serrano pepper (unseeded) to give it some extra heat. Read More
Rating: 5 stars
10/30/2011
Very delicious and make lots of left overs! If you are a smaller family or couple definatly cut the recipe in half or prepare to freeze leftovers. Read More
Rating: 5 stars
10/29/2011
Wonderful! The whole family loved it and although it makes a lot for a family of four it freezes beautifully and frankly tastes better after being a couple of days. Read More
Rating: 5 stars
10/29/2011
This is one of my favorite recipes from the site. It's the perfect fall/winter dish. Sadly I rarely have leftover because my friends also really love this. I agree that it is delicious served with couscous. Read More
Rating: 4 stars
10/29/2011
A big thumbs up for flavor here! This has a great flavor a big hit with my "carnivore" but definitely can't be put in the "budget meal" category when flank steak is 6 a lb (more if you go for the locally raised free range beef-which we do when we can). We used skirt steak which worked just fine. I did find that it needed another cup of liquid to cover all the beef in my tall narrowish pot. I suspect a wider style might have been a better choice for this. We made "bowls" with rice beans romaine cheese (think Chipotle restaurant "bowl") for leftovers and it was still great. Pros: flavorful good quantity makes great leftovers Cons: pricey for a stew Read More
Rating: 5 stars
10/29/2011
Delicious! This is the one of the best recipes I've made. My kids talked for days about how good this dinner was. It is expensive but worth every delicious penny. Cons: Expensive cut of meat Read More
Rating: 4 stars
10/29/2011
yummy I made this as is and it was great. I forgot to purchase jalapenos so added Siraca for garnish. The only change I would make would be to decrease the amount of stock and substitute a can of Rotele tomatoes with jalapenos. I think it would have benefited by a bit of tomato. My husband said he could eat it every night and it is so simple that he might! Pros: easy Cons: needs some acidity Read More