Shredded Beef Stew

So, pretty much everyone loves beef stew. What’s not to love? Meat, potatoes, gravy – it’s comfort food to the max. Well, we wanted to keep those flavors and feelings, but mix it up a little. This version has TONS of great flavor thanks to flank steak. The flank is known for its long, grainy – and sometimes tough – texture. That texture really helps in this stew — the meat shreds apart into tasty strips after it’s cooked in the slow cooker. And, who doesn’t love a good crockpot meal?! Turn it on, leave it for 8 hours and voila!


  • 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


  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.
  4. Heat oven to 300 degrees
  5. Wrap corn tortillas in foil and bake until steaming, about 10 minutes.
  6. While tortillas are warming, shred the meat with 2 forks and return it to the slow cooker. Stir in cilantro.
  7. Garnish with jalapeno and serve warm tortillas on the side.

You can refrigerate for up to 3 days or freeze for up to 1 month.

Nutritional Facts: (10 servings)

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


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