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). Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

268 calories; 8 g total fat; 3.1 g saturated fat; 76 mg cholesterol; 242 mg sodium. 923 mg potassium; 12.6 g carbohydrates; 3.7 g fiber; 6 g sugar; 35 g protein; 5524 IU vitamin a iu; 36 mg vitamin c; 35 mcg folate; 61 mg calcium; 4 mg iron; 52 mg magnesium;