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Makes 4 servings
Ingredients:
• 1 bay leaf• 1 small bell pepper (any color), seeded and sliced thin
• ¼ tsp black ground pepper
• 1 tsp dried oregano
• 1½ lb. flank steak
• 2 cloves garlic, minced
• 4 pitted green olives, halved
• 1 tsp ground cumin
• 4 cups riced cauliflower
• ¼ tsp salt
• 1 tsp smoked paprika
• 1, (14.5-oz.) can diced tomatoes
Directions:
1. Add all of the ingredients except the bell peppers, olives, and riced cauliflower to an Instant Pot. Secure lid, push meat mode, and adjust time for 30 minutes at high pressure. When Instant Pot beeps, naturally release pressure. Open the lid, remove beef and shred with 2 forks.
2. Return shredded beef to Instant Pot, and stir in bell peppers and olives. Place cauliflower in steamer basket and insert into Instant Pot. Push steam mode and cook for 5 minutes.
3. Serve beef stew over riced cauliflower in a bowl.
Slow Cooker Method: Add all of the ingredients except the bell peppers, olives, and cauliflower rice to a slow cooker. Cover with lid, and cook about 6 hours on low or until beef is tender.
Notes: Remove and shred beef with 2 forks. Return shredded beef to slow cooker, and stir in bell peppers and olives. Cook for one hour on low. Steam cauliflower rice in the microwave with 2 tablespoons water or on stovetop in a steamer basket over boiling water. Serve shredded beef stew over steamed cauliflower rice.
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