Serves 4
- 1½ pounds of stew meat lean, and trimmed of all visible fat, cut into chunks
- 4 Roma tomatoes cut into chunks
- 2 scallions thinly sliced
- 1 teaspoon Fat Flush Curry Seasoning
- 1 teaspoon cayenne
- 1 small head cauliflower cut into florets
- 1 small head broccoli cut into florets
- 1 carrot grated
- 1 cup purified water
Mix all ingredients in a 3½ quart or larger slow cooker.
Cover and cook on low for 6 to 8 hours until beef is cooked through and vegetables are tender.
*Note: Remember to include ingredients when calculating daily intake allowances.
