Home » Fragrant Shredded Beef Stew
Fragrant Shredded Beef Stew
From EatingWell: February/March 2006 — Subscribe to EatingWell Magazine Today!
This stew has a simple list of ingredients, but plenty of great flavor thanks to flank steak, a cut that's known for it's excellent meaty flavor. The flank is also known for it's 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.
10 servings
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 1 1/2 cups reduced-sodium chicken broth
- 1/4 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
- 1/2 teaspoon freshly ground pepper
- 3 pounds flank steak, trimmed of fat, each steak cut into thirds
- 1/2 cup packed fresh cilantro leaves, chopped
- 1/2 cup chopped pickled jalapenos
- 10 corn tortillas, heated (see Tip)
Preparation
- 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.
- 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 & Notes
- 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.
Nutrition
Per serving: 265 calories; 11 g fat (4 g sat, 4 g mono); 53 mg cholesterol; 18 g carbohydrates; 24 g protein; 3 g fiber; 376 mg sodium; 474 mg potassium.
Nutrition Bonus: Vitamin C (100% daily value), Zinc (33% dv), Iron & Vitamin A (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 lean meat
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Recipe Categories
- Servings
- 8 or more
- Meal/Course
- Dinner
- Health & Diet Considerations
- Gluten free
- Healthy weight
- Low sodium
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Ease of Preparation
- Easy
- Main Ingredient
- Beef
- Holiday
- Super Bowl
- Type of Dish
- Soups/stews
- Main dish, meat
- Total Time
- More than 1 hour
- Publication
- February/March 2006
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