Post by Loupy on Jun 18, 2015 18:47:57 GMT -7
Slow Cooker Spicy Braised Beef
By: Kristen @ www.slenderkitchen.com/
There are a few things I almost always have on hand and in my experience can be instantly turned into a delicious meal. First I grab whatever protein has been hanging out in the freezer the longest. To that I add some chopped onions, bell peppers, something spicy in the form of of spicy fresh peppers or chipotles, some canned diced tomatoes, and a bit of broth. Usually I add the usual suspects for spices - oregano, coriander, and cumin - and throw everything into the slow cooker to cook all day. However this last version I threw together turned out so well I had to share it.
There are a few great things about this recipe, which is another reason I wanted to share it. First, the spice level can be customized to fit your needs. Personally I like things spicy so I added three chopped serrano peppers and left the seeds intact, but if you don't like spice just use a green bell pepper. Secondly, there are a thousand and one ways to eat it. Make tacos, add extra beef broth and make a stew, serve it over rice or pasta, stuff it in some roasted peppers, you get idea. And finally, it's a great meal for meal prep. Make it Sunday and you can use leftovers for lunches or quick dinners all week.
Servings: 6
Serving Size: 6 oz. beef
Ingredients
2 lbs. lean beef eye round (or top round), trimmed of all fat
1 sweet onion, diced
1 red bell pepper, diced
2 garlic cloves, sliced
1-3 spicy peppers, chopped
(Serrano peppers if you like spicy, jalapenos for medium spice, 1 poblano pepper for mildly spicy, 1 green bell pepper for no spice)
1/4 cup low sodium beef broth
1 cup canned diced tomatoes with juice
1 tbsp. Worcestershire sauce
2 tbsp. fresh lime juice
1/2 tsp. cumin
1/4 tsp. oregano
1/4 tsp. coriander
Instructions
Add the beef to the slow cooker.
Season with salt and pepper.
Spread the onion, red pepper, garlic, and spicy peppers (which ever ones you choose) on and around the beef.
Mix together the beef broth, tomatoes, Worcestershire sauce, lime juice, cumin, oregano, and coriander.
Pour over beef.
Cook on low for 8 hours.
Shred or slice.
If you have time, leave the beef in the slow cooker on warm for 30 minutes after shredding to let more of the cooking liquid impart flavor in the beef.
Nutritional Information
210 calories,
5.7 of fat,
5.3g of carbohydrates,
1.4g of fiber,
34.8g of protein
Weight Watchers® PointsPlus®: 5 *
By: Kristen @ www.slenderkitchen.com/
There are a few things I almost always have on hand and in my experience can be instantly turned into a delicious meal. First I grab whatever protein has been hanging out in the freezer the longest. To that I add some chopped onions, bell peppers, something spicy in the form of of spicy fresh peppers or chipotles, some canned diced tomatoes, and a bit of broth. Usually I add the usual suspects for spices - oregano, coriander, and cumin - and throw everything into the slow cooker to cook all day. However this last version I threw together turned out so well I had to share it.
There are a few great things about this recipe, which is another reason I wanted to share it. First, the spice level can be customized to fit your needs. Personally I like things spicy so I added three chopped serrano peppers and left the seeds intact, but if you don't like spice just use a green bell pepper. Secondly, there are a thousand and one ways to eat it. Make tacos, add extra beef broth and make a stew, serve it over rice or pasta, stuff it in some roasted peppers, you get idea. And finally, it's a great meal for meal prep. Make it Sunday and you can use leftovers for lunches or quick dinners all week.
Servings: 6
Serving Size: 6 oz. beef
Ingredients
2 lbs. lean beef eye round (or top round), trimmed of all fat
1 sweet onion, diced
1 red bell pepper, diced
2 garlic cloves, sliced
1-3 spicy peppers, chopped
(Serrano peppers if you like spicy, jalapenos for medium spice, 1 poblano pepper for mildly spicy, 1 green bell pepper for no spice)
1/4 cup low sodium beef broth
1 cup canned diced tomatoes with juice
1 tbsp. Worcestershire sauce
2 tbsp. fresh lime juice
1/2 tsp. cumin
1/4 tsp. oregano
1/4 tsp. coriander
Instructions
Add the beef to the slow cooker.
Season with salt and pepper.
Spread the onion, red pepper, garlic, and spicy peppers (which ever ones you choose) on and around the beef.
Mix together the beef broth, tomatoes, Worcestershire sauce, lime juice, cumin, oregano, and coriander.
Pour over beef.
Cook on low for 8 hours.
Shred or slice.
If you have time, leave the beef in the slow cooker on warm for 30 minutes after shredding to let more of the cooking liquid impart flavor in the beef.
Nutritional Information
210 calories,
5.7 of fat,
5.3g of carbohydrates,
1.4g of fiber,
34.8g of protein
Weight Watchers® PointsPlus®: 5 *
