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Shredded Meat

A hearty and nutritious dish made with tender beef, aromatic vegetables, and a blend of spices, perfect for meal prep and healthy eating.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds chuck roast or beef tenderloin, cut into 2-inch pieces Use lean cuts for a healthier option.
  • 1/2 large onion (white or yellow)
  • 1 jalapeno or Anaheim chile, stemmed
  • 1 stick celery
  • 2 to 3 cloves garlic, peeled
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon oregano
  • 2 leaves bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 10 cups water Adjust based on desired broth consistency.
  • 5 guajillo peppers, seeded and stemmed
  • 1 pasilla pepper, seeded and stemmed
  • 3 chile de arbol peppers
  • 2 cloves garlic, peeled
  • 2 tablespoons vegetable or avocado oil Reduce for a lighter version.
  • 1 small onion (white or yellow)
  • 6 large carrots, peeled and cut into 1-inch cubes
  • 1 large tomato or 2 medium roma tomatoes
  • 2 cups chile sauce
  • 2 cups beef broth
  • 1/4 teaspoon oregano
  • 1 pound potatoes, cut into 1 1/2-inch cubes Can substitute with cauliflower for lower carbs.
  • 1/4 cup chopped cilantro

Method
 

Preparation
  1. Place beef, onion, jalapeno or Anaheim chile, celery, garlic, and spices in a large pot with 10 to 12 cups of water and cover.
  2. Turn on high heat. When it starts to boil, lower heat to medium and cook for 2 hours or until tender enough to shred easily.
  3. Skim off any foam that develops for a clearer broth.
  4. Transfer the beef into a bowl to cool, then shred using fingers or two forks.
  5. Reserve 4 cups of the stock.
Chile Sauce Preparation
  1. For the chile sauce, remove seeds and stems from the chiles, rinse them, and boil with garlic in 3 to 4 cups of water for 5 minutes.
  2. Let sit for 10 minutes.
  3. Blend chiles with garlic and 2 cups of reserved beef stock until pureed, then pass through a colander.
Stew Cooking
  1. For the stew, heat oil in a pot and sauté onions, carrots, and celery for 4 minutes.
  2. Add tomatoes and sauté for 2 more minutes.
  3. Add potatoes, chile sauce, 2 cups broth, and spices. When boiling, lower heat and cook for 10 minutes.
  4. Add shredded beef and cilantro, cooking for an additional 10 minutes until potatoes are soft.
  5. Serve hot with beans and tortillas.

Notes

Shredded meat can be stored in an airtight container in the refrigerator for up to four days. For longer storage, freeze for up to three months. Label containers with the date for easy reference.