NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Sodium
| Low Cholesterol
| Low Sat Fat
| Heart Healthy
| Diabetes Appropriate
| Healthy Weight
This traditional Cuban stew may be called “old clothes,” but it’s a wonderful way to turn a rather inexpensive cut of meat into a rich and decadent stew. If you like, serve it with some sour cream dolloped on top.
Makes 10 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 8 1/2 hours
EASE OF PREPARATION: Easy
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)
1. 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.
2. Put the lid on and cook on low until the meat is fork-tender, about 8 hours.
3. 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.
NUTRITION INFORMATION: Per serving: 265 calories; 11 g fat (4 g sat, 4 g mono); 53 mg cholesterol; 18 g carbohydrate; 24 g protein; 3 g fiber; 376 mg sodium.
Nutrition bonus: Vitamin C (100% daily value), Zinc (33% dv), Iron & Vitamin A (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 lean meat
TIP: Tip: Wrap corn tortillas in foil and bake at 300°F until steaming, about 10 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
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