Description
A warm, tender, and diabetic-friendly slow-cooked meal that is easy to prepare and perfect for busy lives.
Ingredients
Scale
- 1.5 to 2 pounds lean beef or turkey (or firm white beans for a vegetarian version)
- 2 medium carrots, chopped
- 1 small onion, diced
- 2 stalks celery, sliced
- 1 red bell pepper, cut into strips
- 2 cloves garlic, minced
- 1 cup low-sodium beef or vegetable stock
- 1 can (14 oz) diced tomatoes, no-salt-added
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon apple cider vinegar or lemon juice (for finishing)
- 2 tablespoons chopped fresh parsley or cilantro
- Salt to taste, added at the end
- Optional: 1 cup sliced mushrooms or 1 cup diced sweet potato for extra texture
Instructions
- Prep your ingredients: chop the vegetables and pat the meat dry.
- Heat a medium skillet with a teaspoon of oil over medium-high heat and brown the meat in batches until lightly seared on the outside.
- Place carrots, onion, celery, bell pepper, and garlic in the bottom of the Crockpot. Nestle the browned meat on top.
- Mix stock, diced tomatoes, tomato paste, smoked paprika, oregano, and pepper in a bowl and pour evenly over the meat and veggies. Add the bay leaf.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the meat is fork-tender.
- Once cooked, remove the bay leaf and test seasoning. Stir in the apple cider vinegar or lemon juice and fresh parsley or cilantro.
- Serve warm with a side of steamed greens or modest portion of whole grains.
Notes
For variation, use different veggies or substitute meat with beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg