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Fragrant Shredded Beef Stew

:  February/March 2006

Your rating: None Average: 3.1 (217 votes)

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.


READER'S COMMENT:
"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. "
Fragrant Shredded Beef Stew Recipe

Makes: 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)

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Preparation

  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.

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: 224 calories; 8 g fat ( 3 g sat , 3 g mono ); 60 mg cholesterol; 15 g carbohydrates; 23 g protein; 3 g fiber; 416 mg sodium; 415 mg potassium.

Nutrition Bonus: Vitamin C (100% daily value), Zinc (33% dv), Iron & Vitamin A (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 3 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Entertaining, formal
Freezing instructions
One dish meals
Entertaining, casual
Ease of Preparation
Easy
Type of Dish
Main dish, meat
Soups/stews
Total Time
More than 1 hour
Servings
8 or more
Ethnic/Regional
Mexican
Southwest
Main Ingredient
Beef
Preparation/ Technique
Braise/Stew
Slow cooker/Crockpot
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
Healthy weight
Gluten free
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Super Bowl
Publication
February/March 2006
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