Fragrant Shredded Beef Stew

February/March 2006

Your rating: None Average: 3.1 (277 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.

"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

19 Reviews for Fragrant Shredded Beef Stew

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 . . .

Comments (2)


Anonymous wrote 15 weeks 3 days ago

Same as crackers with soup..

Same as crackers with soup.. or bread with stew.

Anonymous wrote 17 weeks 2 days ago

The tortillas are served as a

The tortillas are served as a side to the stew instead of potatoes, noodles, bread or other starches. You don't have to always wrap something in a tortilla, they're often just served as a bread. (and they make a great scoop for the stew, if you like). Simply prepare whichever starch you enjoy...

Carlos Campos

This stew is my favorite, awesome stew and the flavors was fantastic, My wife Tell a los beautiful word!!!! Thanks

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.

Super easy, super delicious
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 jalapeños...nice touch!

This base recipe is excellent
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.

Very easy.

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