Slow Cooker Red Curry Beef Stew
Cilantro Cauli-Rice
Ingredients
- 1½ lb boneless chuck roast
- 1 small green bell pepper, thinly sliced
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- ¾ cup coconut milk
- 2 Tbsp red curry paste (such as A Thai Kitchen)
- 1 tsp crushed red pepper
- ½ (12-oz) pkg broccoli florets
Instructions
- Cut beef into 1-inch cubes; season lightly with salt and pepper. Place in a 4-quart slow cooker. Top with bell pepper, onion, garlic, coconut milk, curry paste, and red pepper.
- Cover and cook on LOW 8 hours. Stir in broccoli; cover and cook 30 minutes or until broccoli is crisp-tender. Season with salt and pepper to taste. Divide into 3 portions. Serve 2 portions. Refrigerate 1 portion up to 3 days.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower (such as Green Giant)
- 1 Tbsp olive oil
- ⅛ tsp salt
- ¼ tsp pepper
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook cauliflower rice according to package directions; stir in oil, salt, pepper, and cilantro. Divide into 3 portions. Serve 2 portions. Refrigerate 1 portion up to 3 days.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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