Slow Cooker Short Rib Shirataki Mac And Cheese Stew

About

Warm yourself up from the inside out with this meaty, cheesy, flavorful stew. Boneless beef short ribs are marinated in seasonings before being slowly cooked down in your slow cooker to the perfect amount of tenderness. After shredding up the short ribs into chunky pieces, they’re folded into a cheese-based stew with shirataki macaroni noodles. Since this recipe is so low-carb, you can use this discretion to include other Keto ingredients like chopped zucchini or mushrooms in your stew. Also at your discretion, you’re welcome to garnish your stew with more cheese, a dollop of sour cream, or slices of avocados. If you have difficulty finding macaroni shirataki noodles at your grocery store, that’s okay! Any style of shirataki noodle can work here, and your macros won’t change.

Turn This Stew Into a Thick Mac And Cheese!

Not interested in a stew and looking for a heartier, thicker meal? You can transfer this recipe into a cheesy macaroni dish by making a few simple adjustments. In Step 2, omit the additional beef broth added to your slow cooker. When your short ribs are done cooking, discard any excess liquid, and only use the beef. When boiling your shirataki noodles, make sure all excess liquid is completely drained. For the cheese sauce, reduce the almond milk to a ½ cup, and you may need to mix in extra cheddar cheese at your discretion to make a thicker sauce. Once you’ve folded in the shirataki noodles and beef, you can stir in even more cheese at your discretion. Try adding multiple types of cheese to increase the flavors of your dish!

What Are Shirataki Noodles?

Shirataki noodles are not to be confused with shirataki mushrooms. They actually have nothing to do with mushrooms! Shirataki noodles are made with a special yam flour and soy. They also include a lot of water. In fact, shirataki noodles are over 90% water! An entire 8 oz package of shirataki noodles have only just a few carbs, giving your Keto diet a lot of wiggle room when making your meals. Shirataki noodles can be found in your grocery store in the refrigerated section. Look for a specialty aisle that caters to vegetarian or vegan shoppers, and you will likely find this product there.

Ingredients

1 lb beef rib shortribs separable lean and fat choice raw
½ teaspoon seasoned salt
¼ teaspoon black pepper
½ teaspoon cumin, ground
½ teaspoon oregano, dried
½ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ cup beef broth
8 ounce shirataki noodles by house foods
2 cup water
2 tablespoon unsalted butter
¾ cup almond milk, plain or original, unsweetened
1 ¾ cup, shredded cheddar cheese

Instructions

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.
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.
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.
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.
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.