Low Carb Slow Cooker Short Rib Shirataki Mac And Cheese Stew Recipe

Gluten Free
Lunch
Main Dishes
5/5
(1877 reviews)
Low Carb Slow Cooker Short Rib Shirataki Mac And Cheese Stew
Zylo Recipes

Description

Imagine sinking your spoon into a bowl of comforting, deeply satisfying stew. This recipe begins with boneless beef short ribs, lovingly marinated in a blend of savory seasonings. The ribs are then slow-cooked to fall-apart tenderness, their rich flavor intensifying as they simmer.

Once cooked, the short ribs are shredded into hearty, chunky pieces, ready to be enveloped in a creamy, cheese-based stew. The stew features delicate shirataki macaroni noodles, providing a unique textural contrast to the tender beef. These noodles, known for their delicate nature, absorb the flavors of the stew beautifully, ensuring every bite is a burst of deliciousness.

Feel free to customize this already delightful stew to your personal tastes. Consider adding chopped zucchini or sautéed mushrooms for an earthy, vegetable-forward twist. When serving, a generous garnish can elevate the experience.

A sprinkle of extra cheese adds a sharp, tangy note, while a dollop of sour cream offers a cooling contrast to the rich stew. For a touch of freshness and healthy fats, slices of creamy avocado are a wonderful addition. If you prefer a heartier, thicker meal, you can easily transform this stew into a cheesy macaroni dish.

Simply reduce the amount of beef broth added during the slow cooking process. Once the short ribs are cooked, reserve only the beef, discarding any excess liquid. When preparing the shirataki noodles, ensure they are thoroughly drained to remove any excess moisture.

For the cheese sauce, use less milk to achieve a thicker consistency, and don't hesitate to stir in extra cheddar cheese to your desired richness. After combining the noodles and beef, feel free to experiment with different types of cheese to create a more complex and flavorful dish. A combination of sharp cheddar, Gruyère, or even a touch of Parmesan can add depth and dimension to the macaroni.

These noodles are a great choice for those looking to enjoy a hearty meal while keeping carbohydrate intake in mind, as they are naturally low in carbs and primarily composed of water. Look for them in the refrigerated section of your grocery store, often near the vegetarian or vegan products.

Preparation Time

Prep Time
10 min
Cook Time
8 h 18 min
Total Time
8 h 28 min

Nutrition Information

Per 1 12 fl oz bowl serving
C
Calories
500 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
45 g

C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 800 mg
Potassium 600 mg
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Ingredients

    1.
    Beef Rib Shortribs Separable Lean And Fat Choice Raw
    Beef Rib Shortribs Separable Lean And Fat Choice Raw
    1 lb
    2.
    Seasoned Salt
    Seasoned Salt
    ½ teaspoon
    3.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    4.
    Cumin, Ground
    Cumin, Ground
    ½ teaspoon
    5.
    Oregano, Dried
    Oregano, Dried
    ½ teaspoon
    6.
    Paprika
    Paprika
    ½ teaspoon
    7.
    Chili Powder
    Chili Powder
    ¼ teaspoon
    8.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    9.
    Garlic Powder
    Garlic Powder
    ¼ teaspoon
    10.
    Beef Broth
    Beef Broth
    ⅛ cup
    11.
    Shirataki Noodles by House Foods
    Shirataki Noodles by House Foods
    8 ounce
    12.
    Water
    Water
    2 cup
    13.
    Unsalted Butter
    Unsalted Butter
    2 tablespoon
    14.
    Almond Milk, Plain Or Original, Unsweetened
    Almond Milk, Plain Or Original, Unsweetened
    ¾ cup
    15.
    Cheddar Cheese
    Cheddar Cheese
    1-¾ cup, shredded

Instructions

    1.
    Prepare the boneless beef short ribs the night before you wish to cook so they can marinate in the spices. You can skip the marinating time, but this will be the best way to develop the most flavor for your stew. Combine the seasoned salt, pepper, cumin, oregano, paprika, chili powder, onion powder, and garlic powder and season both sides of your short ribs with the mix. Gently press the seasoning into the meat before storing in your refrigerator to marinate. If you re skipping the marinating, you can go directly the Step 2.
    2.
    Set the seasoned short ribs in the base of a slow cooker or Crock Pot. Pour the beef broth into the bottom of the slow cooker as well. Cook the short ribs on Low Heat for 8 hours, undisturbed. This is a great recipe to start in the morning before you go to work, and you can finish the remaining steps for dinner when you get home! After the short ribs finish cooking, use a pair of forks to shred the beef up into chunky pieces. Separate the beef and the excess liquid in the slow cooker into different containers, and save both for the remainder of this recipe.
    3.
    Make the shirataki noodles by draining and rinsing the noodles from your package. If you cannot find macaroni-style shirataki noodles, simply use whichever noodle you can get your hands on. Set the drained noodles aside, and bring the water and the saved liquid from the slow cooker to a boil over your stove. When the seasoned liquid is boiling, drop in the shirataki noodles and cook for just 3 minutes. Drain the seasoned noodles and set aside again for later.
    4.
    Make the cheese-sauce base of your stew by melting the butter in a wide pot over low heat. Whisk in the almond milk and bring the liquid to a simmer. Then, reduce the heat to just below a simmer and whisk in the cheese. Since this is a stew, your cheese-sauce base will be a little more liquid. However, continually which the cheese sauce over low heat until it has thickened to your liking.
    5.
    Turn the heat on your cheese sauce down to as low as possible, and gently fold in the shredded beef short ribs and shirataki noodles. Be extra careful not to rip apart your noodles as you fold them in. Raise the heat to a gentle simmer until the beef is completely heated through and any excess liquid from the noodles has evaporated. Serve right away. The original recipe here should make approximately 3 cups of stew or 12 fl. oz. of stew per serving.