Rating: 4.16 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

total:
8 hrs 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 22.8g; carbohydrates 14.6g; dietary fiber 2.5g; sugars 2.1g; fat 7.8g; saturated fat 3g; cholesterol 59.7mg; vitamin a iu 806.8IU; vitamin c 31.4mg; folate 23.7mcg; calcium 48.1mg; iron 2mg; magnesium 39.8mg; potassium 415.1mg; sodium 415.3mg; thiamin 0.1mg.

1 starch, 1 vegetable, 3 lean meat

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