Fragrant Shredded Beef Stew

Yum yum yum in my tum-tum! This recipe from EatingWell is a perfect winter meal – Soo deeeelicious ! Once you try it, you just need to have seconds. It makes the whole house smell so good, making your tummy growl pleading for more :) Filled with healthy ingredients, you don’t need to worry about those extra calories you ate throughout the day. So eat generously and enjoy the meal !

10 servings

Active Time: 25 minutes

Total Time: 8 1/2 hours



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.


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.

Carbohydrate Servings: 1

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