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Fragrant Shredded Beef Stew

Fragrant Shredded Beef Stew
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WebMD Recipe from

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.

Prep: 25 minutes | Total Time: 8 1/2 hours
  • 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
  • 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
  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.

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

Nutritional Information

Makes: 10 servings
  • Calories224
  • Fat8 g
    • Saturated fat3 g
  • Cholesterol60 mg
  • Carbohydrates15 g
    • Dietary fiber3 g
  • Protein23 g
  • Sodium416 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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