Venezuelan Shredded Beef

Name: Venezuelan Shredded Beef
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Venezuela
Ingredients: 2 Lbs Skirty Steak; 2 cloves minced Garlic; 1 chopped Onion; 1 sliced Onion; 1 sliced Red Pepper; 3 sliced thinly Tomato; 4 cups Beef Stock; 2 tsp Worcestershire Sauce; 1 tablespoon Tomato Puree; 1 tsp Cumin; 1/4 cup Tomato Ketchup; To taste Salt; To taste Pepper; 1 tablespoon Olive Oil

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Beef recipe with Venezuela flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 81 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 42 min total

2 Lbs Skirty Steak
2 cloves minced Garlic
1 chopped Onion
1 sliced Onion
1 sliced Red Pepper
3 sliced thinly Tomato
4 cups Beef Stock
2 tsp Worcestershire Sauce
1 tablespoon Tomato Puree
1 tsp Cumin
1/4 cup Tomato Ketchup
To taste Salt
To taste Pepper
1 tablespoon Olive Oil

Step-by-step instructions

Season beef with salt, pepper and minced garlic.
Chop 1 onion in 4 big wedges.
Place in the beef pressure cooker with the 4 wedges of onion and the stock.
Pressure cook for 20 minutes.
Release the pressure and open the lid.
Remove the beef and SAVE 2 cups of stock in another container.
With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes.
Press the saute button of the Instant pot. Add the olive oil.
When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender.
Add the shredded beef back in the pot and mix.
Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix.
If sauce seems to dry, add a tad more of stock.
Season with salt and pepper.
Serve!

Why this works on a weeknight

Venezuelan Shredded Beef lands at about 42 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Venezuelan Shredded Beef actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Beef Venezuela