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
- 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.
- Heat oven to 300 degrees
- Wrap corn tortillas in foil and bake until steaming, about 10 minutes.
- While tortillas are warming, 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.
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