Thursday, January 23, 2014

Slow Cooker Shredded Flank Steak Stew

Here's a rich, flavorful stew (based on this recipe from that's super easy to make and only gets better as leftovers!  Sounds like a working mama win to me!  We ate it as soup the first night, wraps for lunch the next day, then over rice the third day (because who wants to eat the exact same meal three times in a row?).  There is a decent amount of prep work due to all the chopping/slicing veggies, but they can all be cut up the night before and tossed in the next morning.  It smells absolutely divine while it cooks and tastes great to boot.  Here's how Mama makes it:

Slow Cooker Shredded Flank Steak Stew

- 3 lb. flank steak, cut into thirds
- 2 c. chicken stock
- 1/4 c. red wine vinegar
- 2 T. cumin
- 1 T. salt
- 1 t. black pepper
- 1/2 t. cayenne, optional
- 2 celery stalks, thinly sliced
- handful baby carrots, sliced
- 1 large onion, chopped
- 4 oz. mushrooms, thinly sliced
- 1 red bell pepper, chopped
- 1 T. minced garlic
- 1 can tomatoes with green chilies (Rotel type tomatoes - I didn't have on hand but I think it would've made a good addition)
- 1/2 c. fresh cilantro, chopped
- for serving:  jalapenos, sour cream/greek yogurt, fresh lime wedges, tortillas (it makes yummy wraps!), rice (also very good served over rice).


1.  Start by chopping/slicing all the veggies (can be done the night before).  In a 6 qt. slow cooker, combine stock, vinegar, and vegetables.  Add garlic and spices and stir to combine.

2.  Cut each flank steak into thirds and trim large pieces of fat.  Add to the slow cooker and press down until submerged, piling vegetables on top if necessary.

3.  Cook on high for 8 hours, then remove steak, let rest for 10 minutes, and shred with forks.

4.  Return steak to the pot, add fresh cilantro, and stir to combine.  Ladle into bowls or over rice.  Garnish with additional cilantro, jalapenos, sour cream/greek yogurt, and/or fresh lime juice.  Stew only tastes better leftover!

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