You could try this recipe, Karen I made it on the weekend and have eaten the beef several ways since then... very yummy!

SHREDDED BEEF
Recipe Number: 1066
www.RecipePark.com

2 lbs stew meat (chuck) - I used about 3.5 lbs of bottom blade roast/steak
1 1/2 cups water - I upped water to 2 cups since I had more meat
2 cloves garlic
2 t chili powder
1 t vinegar - I used white wine vinegar
2 t oregano
1 t cumin
salt & pepper

Brown the beef in oil on all sides. Add all other ingredients, bring to boil, cover and simmer 1 1/2 hours or longer till very tender (I simmered for 2 hours).

Uncover and boil until liquid almost evaporated. (I couldn’t waste the lovely stock, so took meat out and just reduced broth a bit, then wisked in some heavy cream and a tiny bit of guar gum to thicken.)

With 2 forks, shred the meat.

Serves 4 ~ 2.2 carbs, 1 fiber (1.2 NET carbs), 483 Calories, 36 fat, 36 protein.

This meat would be awesome in a tortilla with salsa and sour cream, over top of “faux” potatoes, as a stew base (add veggies) or as the protein in a Mexican-type salad with greens, cheddar, onion, a bit of salsa and sour cream… avocado too! There would be many uses for it, I’m sure.. if there’s any left after eating it with the cream gravy!