Spiced Beef with Vegetables

Spiced Beef with Vegetables

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From: Diabetic Living Magazine

This slow-cooker main dish recipe is full of warming spices, hearty beef, and vegetables. Start it in the morning before work and arrive home to a delicious entree the whole family will enjoy. Make it a meal—serve it alongside Polenta with Olive-Raisin Compote (see associated recipe).

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 medium carrots, peeled and cut into 2- to 3-inch pieces
  • 1 medium onion, cut into wedges
  • 1 (14.5 ounce) can no-salt-added stewed tomatoes, snipped and undrained
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cayenne pepper
  • 1 (2 pound) boneless beef chuck arm pot roast or beef chuck cross rib roast, trimmed of fat
  • 2 cups fresh Brussels sprouts (see Tip)

Preparation

  • Prep

  • Ready In

  1. Place carrots and onion in a 4- to 5-quart slow cooker. Combine tomatoes, coriander, cardamom, ginger, turmeric, salt, ground pepper, and cayenne pepper in a small bowl. Place beef over the vegetables in the slow cooker. Pour the tomato mixture over. Top with Brussels sprouts.
  2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove the vegetables and beef from the cooker. Cut the beef into serving size pieces and serve with the vegetables, dividing among six serving plates. If desired, drizzle with some of the cooking juices.
  • Tip: Larger Brussels sprouts will hold up best for the long cooking time in the slow cooker.
  • Equipment: 4- to 5-quart slow cooker

Nutrition information

  • Per serving: 268 calories; 8 g fat(3 g sat); 4 g fiber; 13 g carbohydrates; 35 g protein; 35 mcg folate; 76 mg cholesterol; 6 g sugars; 5,524 IU vitamin A; 36 mg vitamin C; 61 mg calcium; 4 mg iron; 242 mg sodium; 923 mg potassium
  • Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4 lean protein, 2 vegetable, ½ fat

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