Shredded Beef Stew

 Shredded Beef Stew

 

 10 servings

8.5hr cook time

10min prep time

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)

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.