WGN’s Dean Richards shares this hearty recipe.


  • 3 lbs. beef flank steak
  • 1 cup beef broth  (low or no-sodium)
  • 6 oz. can tomato paste
  • 14 oz. can petite diced tomatoes
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1/2 tsp. turmeric
  • 1 Tbsp. apple cider vinegar
  • 1 small white onion diced
  • 2 bell peppers (orange and green) diced
  • 1 cup Spanish olives, halved. 
  • 3 whole garlic cloves,  peeled and crushed. 
  • 2 Tablespoons olive oil


Cut the flank steak into larger-sized chunks. In a pan with some olive oil,  brown the beef on all sides. No need to cook all the way through. Just get a nice brown surface for flavor. Set aside.  

Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric, and apple cider vinegar to the slow cooker. Stir.

Add the flank steak to the sauce so it gets coated. Add the bell pepper, onion, olives, and garlic cloves. Mix those items together to combine on top of the meat.

Cover and cook on low for 9 hours…or on HIGH for 5 hours, without opening the lid during the cooking time.

Shred the meat with 2 forks right in the slow cooker. Adjust seasonings. 

Serve with rice and black beans.