This stew is my favorite, awesome stew and the flavors was fantastic, My wife Tell a los beautiful word!!!! Thanks eatingwell.com
Fragrant Shredded Beef Stew
From EatingWell: 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.
18 Reviews for Fragrant Shredded Beef Stew
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.
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 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.
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.