Slow-Cooker Beef Stew with Yuca
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 800
- Total Fat
- 35 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 215 milligrams
- Sodium
- 657 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 6 grams
- Protein
- 58 grams
- Sugar
- 4 grams
- Total: 8 hr 15 min
- Active: 25 min
Ingredients
2 pounds beef chuck roast, cut into 4 pieces
Kosher salt and freshly ground pepper
1 pound frozen peeled yuca chunks, thawed, halved if large
2 cups peeled butternut squash chunks (about 12 ounces)
1 small Cubanelle pepper, finely chopped
1 8-ounce can Spanish-style tomato sauce (such as Goya)
3 tablespoons minced cilantro stems, plus 1 tablespoon chopped leaves
1 clove garlic, finely grated
1/2 teaspoon dried oregano
1 small red onion
1/2 cup distilled white vinegar
Directions
- Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
- Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
- Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.