Slow Cooker Red Curry Beef Stew
Cilantro Cauli-Rice
Ingredients
- 1½ lb boneless rump roast, well trimmed
- ½ green bell pepper, thinly sliced
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- ½ (13.66-oz) can coconut milk
- 2 Tbsp red curry paste
- 1½ tsp crushed red pepper
- ½ (12-oz) pkg broccoli florets
Instructions
- Cut beef into 1-inch cubes. Place in a 3- to 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.
Side Dish Ingredients
- 1 (10-oz) pkg frozen riced cauliflower
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook cauliflower according to package directions. Stir in cilantro, oil, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
376
|
62
|
438
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 41 | 2 | 43 |
| Carb (g) | 13 | 5 | 18 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 856 | 120 | 976 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
