Delicious Shredded Beef Stew

Imagine coming home to the inviting aroma of Shredded Beef Stew simmering on the stove, filling your kitchen with the rich scents of bell peppers, olives, and tender beef. This hearty dish, inspired by classic Mexican cuisine, is the perfect comfort food for cozy dinners with family or friends. The beef, slow-cooked until it’s melt-in-your-mouth tender, is combined with vibrant bell peppers and savory olives, all enveloped in a luscious tomato-based sauce.

This Shredded Beef Stew is not only a feast for your senses but also a delight for your taste buds. Each spoonful offers a burst of flavors, from the slight sweetness of the carrots to the mild heat of the cumin, making every bite a culinary adventure. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and will surely elevate your dinner game. Serve it with a side of fluffy rice or warm tortillas, and you’ve got a meal that’s both comforting and impressive. Dive into this delicious dish and enjoy a taste of homemade goodness that will have everyone asking for seconds.

Chef’s Notes- Shredded Beef Stew

• Plan Ahead: Prepare the braised beef and liquid a day in advance. Letting them refrigerate overnight enhances the flavors significantly.
• Cut Uniformly: Ensure vegetables are cut into uniform sizes for even cooking and a more professional presentation.
• High-Quality Ingredients: Use high-quality canned tomatoes and olives for the best flavor. Fresh, ripe vegetables also make a significant difference.
• Season Gradually: Taste and adjust the seasoning gradually, especially when adding salt. The braising liquid and olives already add a fair amount of saltiness.
• Browning the Beef: For an added depth of flavor, brown the beef on all sides before braising. This caramelization step can enhance the overall taste of the stew.
• Vegetable Alternatives: Feel free to add or substitute vegetables based on preference or seasonal availability. Zucchini, mushrooms, or even corn can be great additions.
• Serving Suggestions: Serve the stew with a side of crusty bread, tortillas, or even a fresh salad to complete the meal.
• Storage and Reheating: This stew stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens too much.
• Freezing: This dish also freezes well. Portion it into freezer-safe containers for easy meal prep. Thaw overnight in the refrigerator before reheating.
• Flavor Boost: Add a splash of red wine or a dash of smoked paprika to the braising liquid for an extra layer of complexity.
• Texture Tips: If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir it into the stew during the final simmer.
• Fresh Herbs: Garnish with freshly chopped cilantro or parsley just before serving for a burst of freshness and color.

Delicious Shredded Beef Stew

Course: Main CourseCuisine: MexicanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

450

kcal

Resting Time

30

minutes

Total time

1

hour 

40

minutes

Dive into the rich flavors of this Shredded Beef Stew, a hearty dish bursting with tender beef, vibrant bell peppers, and savory olives. Perfect for a cozy dinner, this recipe is easy to follow and guarantees a mouthwatering meal that will impress your family and friends. Inspired by classic comfort food, this dish is a must-try for any home cook looking to elevate their culinary skills.

Ingredients

• 3 pounds skirt or flank steak trimmed

• 2 quarts water

• 2 carrots roughly chopped

• 1 large onion roughly chopped

• 2 celery stalks roughly chopped

• 1 bay leaf

• 6 garlic cloves 3 crushed & 3 minced, divided

• 1 1/2 teaspoons dried oregano divided

• 2 teaspoons ground cumin divided

• 1 teaspoon salt

• 10 whole black peppercorns

• 1 green bell pepper sliced into 1/4-inch strips

• 1 large onion sliced into 1/4-inch strips

• 4 tablespoons olive oil

• 2 cups braising liquid (plus additional if needed)

• 1 can (14-16 ounces) chopped tomatoes with juice

• 3 tablespoons tomato paste

• 1 red bell pepper sliced into 1/4-inch strips

• 1 yellow bell pepper sliced into 1/4-inch strips

• 1 cup frozen peas thawed

• 1/2 cup pimiento-stuffed Spanish olives drained and chopped

• Alternative Ingredients:

• Beef: Substitute with chicken thighs for a lighter option.

• Olive Oil: Use avocado oil for a different flavor profile.

• Tomatoes: Fresh tomatoes can replace canned ones.

• Peas: Green beans can be used instead of peas.

• Olives: Capers can be an alternative to olives.

Directions

• In a large dutch oven or soup pot, combine the trimmed beef with water, carrots, roughly chopped onion, celery stalks, bay leaf, 3 crushed garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, salt, and black peppercorns. Bring to a boil over high heat and then reduce to a simmer. Cover loosely and let it simmer for about 1.5 to 3 hours until the beef is tender and easy to shred.
• Remove the pot from heat and allow the meat to cool in the liquid for about 30 minutes. Transfer the meat to a container and cover it. Strain the braising liquid into a bowl using a colander and press on the solids to extract as much liquid as possible. Discard the solids. Return the strained liquid to the pot and boil until reduced to about 3 cups (approximately 30 minutes). Cool the braising liquid completely and refrigerate it along with the beef overnight.
• In the same pot used for braising the beef, heat 2 tablespoons of olive oil over medium heat. Add the green bell pepper and sliced onion; cook until softened (about 5-7 minutes), stirring occasionally.
• Add the shredded beef back into the pot along with 2 cups of the braising liquid, canned tomatoes with juice, tomato paste, minced garlic (3 cloves), remaining ground cumin (1 teaspoon), and remaining dried oregano (1/2 teaspoon). Bring to a boil over medium-high heat and then reduce to a simmer. Cover loosely and let it simmer for about 20 minutes.
• In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the red and yellow bell peppers; cook until softened (about 5-7 minutes), stirring occasionally.
• Add the softened red and yellow bell peppers to the pot with the beef mixture. If needed, add additional braising liquid to achieve your desired consistency. Stir to combine and let it simmer uncovered for another 15 minutes.
• Stir in the thawed peas and chopped Spanish olives. Simmer uncovered for an additional 5 minutes. Adjust seasoning with salt and pepper to taste. Serve warm over white or yellow rice.

Equipment

• chef’s knife
• cutting board
• dutch oven
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 20g
• Protein: 35g
• Fat: 25g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 800mg
• Potassium: 900mg
• Fiber: 5g
• Sugar: 8g
• Vitamin A: 150IU
• Vitamin C: 200mg
• Calcium: 10mg
• Iron: 25mg

FAQ- Shredded Beef Stew

Can I use a different cut of beef for this recipe?

Yes, you can use other cuts like chuck roast or brisket. These cuts are also good for slow cooking and will shred easily when tender.

How can I make this recipe spicier?

To add more heat, you can include diced jalapeños or a pinch of cayenne pepper when cooking the vegetables.

Is there a vegetarian version of this stew?

es, you can substitute the beef with hearty vegetables like mushrooms, eggplant, or lentils. Use vegetable broth instead of the braising liquid for a flavorful vegetarian option.

Can I cook this in a slow cooker?

Absolutely! After browning the beef and preparing the braising liquid, transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4-6 hours until the beef is tender and easily shredded.

What can I serve with Shredded Beef Stew?

This stew pairs well with white or yellow rice, mashed potatoes, or crusty bread. A fresh green salad or roasted vegetables also make excellent sides.