Crockpot Beef Short Ribs with Rich Gravy
Ingredients
Short Ribs:
- 1 tbsp oil
- 4 meaty beef short ribs
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 240 ml (1 cup) red wine
- 640 ml (2 3/4 cups) beef stock (water + 3 beef stock cubes is fine)
- 1 tsp dried thyme
- 1 tbsp tomato puree paste for US
- 1 tsp sugar
- 2 bay leaves
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp Worcestershire sauce
For the gravy:
- 2 tbsp cornstarch/cornflour
- 5 tbsp cold water
Instructions
- Heat the oil on high in a large frying pan (or using the searing function of your slow-cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes.
- 1 tbsp oil,4 meaty beef short ribs
- Add in the onion and cook for a further 2 minutes, whilst stirring.
- 1 onion
- Add in the garlic and heat through for a minute, then add in the red wine.
- 3 cloves garlic,240 ml (1 cup) red wine
- Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.
- 640 ml (2 3/4 cups) beef stock,1 tsp dried thyme,1 tbsp tomato puree,1 tsp sugar,2 bay leaves,¼ tsp salt,¼ tsp pepper,1 tbsp Worcestershire sauce
- Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
- To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
- Heat the sauce over a high heat until bubbling.
- Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking – until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.2 tbsp cornstarch/cornflour,5 tbsp cold water
- Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs. Serve with steamed green vegetables.creamy mashed potato,green vegetables
Chicken Tamale Casserole
Ingredients
- 1 8.5-ounce box corn muffin mix (like Jiffy)
- 1 4-ounce can diced green chiles
- 1 large egg
- 1/3 cup milk
- 3 1/2 cups cooked shredded chicken
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 1/4 cups easy red enchilada sauce (or 1 10-ounce can)
- 1 15-ounce can cream-style corn
- 2 cups Mexican blend shredded cheese
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch or large square baking dish with nonstick cooking spray or olive oil.
- In a large bowl, add corn muffin mix, diced green chiles, egg and milk. Whisk together until fully combined.
- Pour into greased dish and bake for 15-20 minutes, until the cornbread is fully cooked through. A toothpick inserted into the center of the cornbread should come out clean.
- While the cornbread is baking, add shredded chicken, chili powder, garlic powder, ground cumin, onion powder and half of the enchilada sauce in a large bowl. Mix together to combine and set aside.
- Remove the baking dish from the oven and poke holes all over the cornbread using the tines of a fork.
- Add the seasoned shredded chicken on top of the cornbread and spread it out evenly. Pour the remaining enchilada sauce on top.
- Next, add the cream-style corn and top with shredded cheese.
- Bake for 15-20 more minutes, until the cheese is melted and bubbly.
- Let cool for 5 minutes, then serve. Garnish with chopped cilantro and a dollop of sour cream if desired.
Final Thoughts: Healthy, Fast, and Delicious
Eating healthy doesn’t mean sacrificing flavor—or spending hours in the kitchen. These 4 low-carb dinner recipes are:
- Packed with whole-food ingredients
- Easy to prep in 30 minutes or less
- Designed to kickstart weight loss without starving
Whether you’re new to low-carb living or a keto pro, these dinners can fit beautifully into your meal plan. Try rotating them into your week for meals that are light on carbs, big on taste, and even better for your waistlin