This gluten-free stew has a simple list of ingredients, but plenty of great flavor thanks to flank steak, a cut that's known for its excellent meaty flavor. The flank steak shreds apart into tasty strips after it's cooked in the slow cooker.
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
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 on the lid 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. Serve with corn tortilla, if desired.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
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.