- 3 beef braising steaks, boneless
- 1/ 2 cup butter
- 1 medium white onion
- 4 cloves garlic
- 1 can diced tomatoes, unsweetened
- 1 cup vegetable broth
- 2 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp ground ginger
- 1 tsp chili powder
- 1 tsp ground coriander seeds
- 1 tsp turmeric powder
- 2 bay leaves
- 2 cinnamon sticks
- 1 1/2 tsp salt
- Freshly ground black pepper to taste
- 1 medium rutabaga
- 4-5 medium zucchini
- Preheat the slow cooker to high. You will need to use a large 6 quart slow cooker or halve the recipe to fit the ingredients into a smaller slow cooker.
- Using a paper towel, pat dry the braising steaks and season with salt and pepper from both sides. Place two to three steaks at a time in a hot pan greased with butter. Sear until lightly browned all over. When done, transfer each batch into the preheated slow cooker.
- Meanwhile, peel and dice the onion and garlic. Place in a pan greased with the remaining butter and cook until fragrant and lightly browned.
- Add the tomatoes, broth, paprika, cumin, ginger, chili powder, ground coriander seeds and turmeric. Mix and cook briefly. Pour into the slow cooker over the meat.
- Add the cinnamon sticks and bay leaves. Cover with a lid and cook for 3 hours before adding the rutabaga.
- Meanwhile, peel and dice the rutabaga.
- After the meat has been cooking for 3 hours, use a spatula to push the meat on one side of the slow cooker and add the diced rutabaga. Cook for another hour before adding the zucchini. Meanwhile, dice the zucchini.
- After an hour, add the zucchini on the same side with the rutabaga and mix briefly to cover with the juices. Using tongs, remove the bay leaves and cinnamon sticks. Cook for another 2 hours.
(Note that bay leaves and cinnamon sticks are only used for infusing the stew, they are not included in the nutrition facts.)
- The stew is cooked when the rutabaga and zucchini are fork-tender.
Amount Per Serving: Calories: 533, Net Carbohydrates: 8.5g, Total Fat: 39.5g, Protein: 31.9g