Slow-Cooked Beef and Vegetables for Two

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4.0 by 19 people

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  • Makes: 2 servings
  • Serving Size: 3 ounces cooked meat with 3/4 cup vegetables per serving
  • Prep: 20 mins
  • Cook: 7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high), plus 30 minutes

Slow-Cooked Beef and Vegetables for Two

Directions

  1. Trim fat from meat. In a small bowl, combine oregano, cumin, paprika, pepper, and salt. Sprinkle mixture evenly over meat; rub in with your fingers. Coat a medium nonstick skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook on all sides until browned.
  2. Meanwhile, in a 1 1/2- or 2-quart slow cooker, combine carrots and garlic. Pour broth over carrots. Top with meat.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
  4. If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Add cabbage. Cover and cook for 30 minutes more. Using a slotted spoon, transfer cabbage, meat, and carrots to a serving platter.
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Nutrition Facts (Slow-Cooked Beef and Vegetables for Two)

  • Per serving:
  • 214 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 2 g monounsaturated fat ),
  • 50 mg chol. ,
  • 379 mg sodium ,
  • 14 g carb. ,
  • 5 g fiber ,
  • 7 g sugar ,
  • 27 g pro.
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