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Savory Shredded Beef Stew
Nb persons: 10
Yield:
Preparation time:
Total time: 8 1/2 hours
Source:
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 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. From EatingWell: February/March 2006 Active Time: 25 minutes 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) |
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 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.
Nutrition Bonus: Vitamin C (100% daily value), Zinc (33% dv), Iron & Vitamin A (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 lean meat
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