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Recipes > Main Dishes > Soups > Fragrant Shredded Beef Stew

Fragrant Shredded Beef Stew

Tired of chicken noodle and tomato? Whip up this delicious (and easy!) crock pot stew to ward off the chill in the air.

Fragrant Shredded Beef Stew

Photo: eatingwell.com


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


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.

Source: eatingwell.com

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