Shredded Beef Sandwiches

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shredded Beef Sandwiches to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shredded Beef Sandwiches, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 pounds beef stew meat, cut into
• 1 inch cubes
• 3 medium green peppers, diced
• 2 large onions, diced
• 1 (6 ounce) can tomato paste
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 3 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground mustard
• 14 sandwich buns, split

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a 6-qt. slow cooker, combine the beef, green peppers and onions

Step 2: Technique & Execution

In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard

Step 3: Technique & Execution

Stir into meat mixture

Step 4: Technique & Execution

Cover and cook on high for 7-8 hours or until meat is tender

Step 5: Technique & Execution

Skim fat from cooking juices

Step 6: Technique & Execution

Shred beef, using two forks