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Recipe Category: Healthy
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Slow Cooker
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Ingredients
- 1 pound (900 g) beef short ribs
- 260 g sliced carrots
- 1½ cups (225 g) turnips, peeled, sliced, and cut in strips
- 450 g beets, peeled, sliced, and cut in strips
- 1 medium onion, sliced
- 1 cup (100 g) sliced celery
- 700 ml water
- 1 can (6 ounces, or 170 g) no-salt-added tomato paste
- 1 tbsp (13 g) sugar
- 1 tbsp (15 ml) vinegar
- ¼ teaspoon pepper
- 360 g cabbage, cut in wedges
Method
- In a large skillet over medium heat, slowly brown the short ribs on all sides
- Drain off the excess fat
- Place the sliced carrots, turnips, beets, onion, and celery in slow cooker
- Place short ribs on top of the vegetables
- Stir together the water, tomato paste, sugar, vinegar, and pepper; mix well
- Pour the mixture over the ribs
- Cover and cook on low for 10 to 12 hours
- Just before serving, skim the excess fat from stew
- Fifteen minutes before serving, cook cabbage wedges in a 3-quart (2
- 8 L) saucepan in a large amount of boiling salted water until tender, 10 to 12 minutes
- Drain cabbage well
- Transfer ribs, vegetables, and cabbage to individual soup bowls
- Yield: 6 servings
- Per serving: 463 g water; 364 calories (39% from fat, 35% from protein, 26% from carb)
Full List of Healthy Recipes
Full List of Stew Recipes
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