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| Prep Time | 15 minutes |
| Cook Time | 4-5 hours |
| Servings |
Servings
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Ingredients
- 3 tablespoons coconut oil
- 2 pounds skirt steak cubed
- 2 cups chopped cauliflower florets
- 2 cups cherry tomatoes halved
- 3 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 tablespoons curry powder
- 1/2 teaspoon ground coriander
- 3 cups low sodium beef broth or use bone broth
- 4 cups shredded purple cabbage
- 4 cups spinach
Ingredients
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Rate this recipe!
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Instructions
- Heat coconut oil in a large skillet over medium-high heat.
- Season the cubed steak with salt and pepper to taste and add to the skillet. Cook 4-5 minutes until browned on all sides, stirring occasionally.
- In a crock cooker, place the steak and cauliflower through cabbage. Cover the crock with the lid and cook on LOW for 4-5 hours, or until the steak and veggies are tender and cooked through. Stir in the spinach and then continue to cook for 20 minutes more. Serve hot.