Celery, onion, garlic, and bell pepper add lots of great flavor to the flank steak. Flank steak is known for its long, grainy, and sometimes tough texture, but in this stew the texture is an asset as the meat shreds apart into tasty strips after it’s cooked in the slow cooker.
Makes: 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 (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.
Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Hot Tortillas: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
Recipe adapted from Eating Well magazine, February/March 2006