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.
Time: 510 minutes (25 minutes prep)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)
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.
Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
If preparing ahead of time: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin C (100% daily value)
- Zinc (33% dv)
- Vitamin A (20% dv)
- Iron (18% dv)
- Carbohydrate Servings
- 1 starch
- 1 vegetable
- 3 lean meat