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Slow-Cooker Beef Stew with Sautéed Spinach
Indulge in a warm and comforting Slow-Cooker Beef Stew with Sautéed Spinach for a delightful and satisfying meal. This low-carb, high-protein, diabetic-friendly recipe serves two and is perfect for a cozy dinner on a chilly evening. The slow-cooker does most of the work, allowing the flavors to meld together beautifully, while the sautéed spinach adds a healthy touch of greens.
Serving Suggestions:
Serve the stew over a bed of cauliflower rice or mashed cauliflower for a more filling, low-carb meal.
Pair with a side salad dressed in a light vinaigrette for added freshness.
Enjoy with a slice of low-carb bread for dipping into the flavorful broth.
Serves
Prep Time
Total Time
Calories
Protein
Fat
Carbs
Tags:
Ingredients
1/2 lb beef stew meat, cut into bite-sized pieces
1/2 cup beef broth
1/4 cup diced tomatoes
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
1 clove garlic, minced
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
For the sautéed spinach:
2 cups fresh spinach
1 tbsp olive oil
Salt and pepper, to taste
Directions
In a slow-cooker, combine the beef stew meat, beef broth, diced tomatoes, onion, celery, carrots, garlic, thyme, and rosemary. Season with salt and pepper.
Cook the stew on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked through.
About 15 minutes before the stew is finished cooking, prepare the sautéed spinach. In a large skillet, heat the olive oil over medium heat. Add the spinach and cook for 2-3 minutes, or until wilted and tender. Season with salt and pepper.
To serve, divide the beef stew between two bowls and top with the sautéed spinach.
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