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Fragrant Shredded Beef Stew
Nb persons: 10
Yield:
Preparation time:
Total time: 8 1/2 hours
Source:
Active Time: 25 minutes | |
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 |
PREPARATION
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.
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.
Recipe uploaded with Shop'NCook for iPhone.
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