Multi-use Shredded Braised Beef (Instant Pot friendly)

I seriously cannot rave about this braised, shredded beef enough. I love making it in 2 lb batches (as indicated in the recipe below) and storing it in the fridge to pair with a variety of starches over the course of the week. I’ve used it in tacos, empanadas, over couscous, with mashed potatoes, and even in ramen! It’s a spicy, tender, delicious meat dish that you can pair with whatever you’d like. Let me know if you try it!!

Ingredients

• 4 cups hot water, plus 1/4 cup

• 6-8 chipotle peppers (canned in adobo sauce)

• 2 tsp oregano

• 3 tsp cumin powder

• 1/2 tsp cayenne (optional, for extra heat)

• 1 tsp salt

• 2 tbsp oil

• 2 lbs beef stew

• 4-5 cloves garlic, minced

• 3-4 tbsp all-purpose flour

RECIPE

Blend 1 cup of the hot water with the chipotle peppers, oregano, cumin, cayenne, and salt until smooth.

Slow-Cook Stovetop Method

1. Heat the oil in a large pot over medium heat.

2. Sear the beef on all sides. This helps retain moisture inside of the pieces rather than expelling them out.

3. Add the minced garlic and let it bloom in the oil.

4. Pour the blended sauce over the beef, followed by 3 cups of hot water. Bring this up to a boil.

5. Meanwhile, stir the flour into the 1/4 cup of hot water. When smooth, stir it into the pot.

6. Cover and let simmer on low heat for 3-4 hours, stirring occasionally.
   If the water level looks low before the meat is done, add 1/4 cup of water at a time. Begin checking for doneness around the 3 hour mark. The meat should break apart easily when pressed with a wooden spoon.

Instant Pot Method

1. Start with the Instant Pot on saute mode.

2. Follow all of the steps above through step 5.

3. Close the lid and switch the mode to pressure cook on “high” for 60 minutes.

4. Let the pressure naturally release for 15 minutes before manually releasing.

Enjoy!