African Beef Stew
Spring Mix with Honey-Lemon Dressing
- 2 lb boneless chuck roast, cut into 2-inch chunks
- 2 Tbsp olive oil
- 1 large onion, chopped
- 3 large carrots, peeled and chopped
- 2 tsp ground cumin
- 2 tsp ground mustard
- 2 tsp green curry paste
- 1 tsp ground ginger
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 2 (13.5-oz) cans unsweetened coconut milk
- ¼ cup chopped fresh cilantro
- Brown beef, in batches, in hot oil in a large cast-iron skillet over medium-high heat; transfer to a 5- to 7-quart slow cooker.
- Stir in onion, carrots, cumin, mustard, curry paste, ginger, salt, black pepper, cayenne, and coconut milk.
- Cover and cook on LOW 6 to 8 hours or until beef is tender. Stir in cilantro just before serving.
- ⅓ cup olive oil
- 1½ Tbsp lemon juice
- 1½ Tbsp honey
- 1½ tsp Dijon mustard
- ½ tsp salt
- 1 (5-oz) pkg spring mix
- 1 cucumber, thinly sliced
- Whisk together oil, lemon juice, honey, mustard, and salt in a medium bowl. Add spring mix and cucumber; toss.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
28 |
13 |
41 |
| Sat. Fat (g) |
11 |
2 |
13 |
| Protein (g) |
32 |
1 |
33 |
| Carb (g) |
11 |
6 |
17 |
| Fiber (g) |
2 |
1 |
3 |
| T. Sugs (g) |
6 |
5 |
11 |
| A. Sugs (g) |
3 |
4 |
7 |
