Slow Cooker Ropa Viejo

The name for this meat stew literally means "old clothes" a reference to the way the beef shreds into strands in the rich sauce.

1 1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup apple cider vinegar
1 Tbsp ground cumin
1 tsp paprika, preferably smoked
1 tsp table salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
3 lbs raw lean flank steak, trimmed of fat
2 medium red onions, thinly sliced into rings
2 medium apples, peeled, cored and shredded through the holes of a box grater
3 medium stalk celery, thinly sliced
3 medium garlic cloves, minced
1/2 cup cilantro leaves, packed, chopped

Whisk the broth, cumin, paprika, salt, black pepper and cayenne in a 5-6 quart slow cooker. Submerge the meat, then add the veggies, making sure the veggies are under, between, and over the steak.

Cover and cook on low until the meat is fork-tender about 8 hours.

Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with 2 forks, pulling it into strands along the grain. Return to the slow cooker, stil in the cilantro. Set the slow cooker on warm and serve within 4 hours.

Serving size approx 1 1/4 cups.

*This is a weight watchers recipe and only has 4 points per serving! I served it with mashed potato's - it was yummy.