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Turmeric Cauliflower Beef Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups cauliflower florets
  • 2 carrots, sliced
  • 4 cups beef broth
  • 2 teaspoons ground turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Place the beef stew meat, onion, and garlic in the bottom of the slow cooker.
  • Add the cauliflower florets and sliced carrots on top of the beef.
  • Pour the beef broth over the ingredients.
  • Sprinkle in the turmeric, thyme, salt, and black pepper.
  • Stir gently to distribute the spices through the broth.
  • Cover and cook on low for 8 hours until the beef is tender.
  • Ladle into bowls and top with the chopped parsley before serving.

Notes

Add the cauliflower at the start so it softens fully during the long cook time. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of extra broth if needed. Skip the carrots if you want to lower the carbs even more.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board