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Place carrots and onion in a 4- to 5-quart slow cooker. In a small bowl, combine tomatoes, coriander, cardamom, ginger, turmeric, salt, black pepper and cayenne pepper. Place beef over vegetables in slow cooker. Pour tomato mixture over. Top with Brussels sprouts.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Remove vegetables and beef from cooker. Cut beef into serving size pieces and serve with vegetables, dividing among six serving plates. If desired, drizzle with some of the cooking juices.