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    Fragrant Shredded Beef Stew

    This stew has a simple list of ingredients, but plenty of great flavor thanks to flank steak, a cut that’s known for it’s excellent meaty flavor. The flank is also known for it’s 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.


    • 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 pickled jalapenos, chopped
    • 10 corn tortillas, heated


    Step 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.
    Step 2
    Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
    Step 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.


    Cover and refrigerate for up to 3 days or freeze for up to 1 month.

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