Fragrant Shredded Beef Stew
Phase 2 | Serves 10
Prep time: 25 minutes | Total time: 8 hours 30 minutes
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 sea salt
1/2 teaspoon freshly ground pepper
2 1/2 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
Combine the broth, vinegar, celery, onion, bell pepper, garlic, cumin, salt, and pepper in a 6-quart slow cooker. Add the 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 on low (4 hours on high).
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 the cilantro, and garnish with jalapeno.