Fragrant Shredded Beef Stew Recipe

I worked a weird shift yesterday/today so I threw this fragrant shredded beef stew in the crockpot early this morning before I went to bed for lunch when I woke up.

Ingredients

1 1/2 

cup of 

reduced-sodium chicken broth

1/4 

cup of 

sherry vinegar

2 

celery

1 

large onion

1 

large red bell pepper

3 

garlic

1 

tablespoon of 

ground cumin

1 

teaspoon of 

salt

1/2 

teaspoon of 

freshly ground pepper

3 

pounds of 

flank steak

1/2 

cup of 

packed fresh cilantro leaves

1/2 

cup of 

chopped pickled jalapenos

10 

corn tortillas

Preparation Instructions

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.

I did some tweaking based on what I had. I used red wine vinegar - I might use less next time. It was a bit sour or maybe acidic and I assume it may have been this? I used some chopped red, orange, and yellow bell pepper and some jarred roasted red pepper. I used a bottom round steak. I also used just a few whole jalapeno slices since I didn't want it real hot. I cooked it on high for about 5-6 hours. Any longer and it would have been overdone. It had cooked down more than the picture which I actually preferred. I just ran the fork around and it fell apart and I scooped it in a bowl with more cilantro, some green salsa, wished I had had an avocado, and ate it with corn tortillas. It was really great to wake up to.