This is a perfect Sunday dish for me. I love a recipe that takes minimal effort and maximum slow cooking – there’s something so homely and satisfying about the beautiful smells emanating from the kitchen and the anticipation of the main event, knowing that your part in the process is all done! I dished mine up with some parsnip and ginger mash and some green beans for a perfect meat and veg combo.
From 'Cook. Nourish. Glow.' By Amelia Freer
Mix the beef, coconut flour, paprika and caraway seeds in a bowl so the beef is well coated.
Heat 4 tbsp of coconut oil in a frying pan and brown the beef a few cubes at a time.
Put the browned beef into a slow cooked (or ovenproof casserole dish) and add the remaining ingredients, apart from the cocont cream and coriander. Don't worry if the liquid doesn't cover all the ingredients - more liquid will be released during cooked.
Cook on a low setting (or about 150oC in an oven) for 4 hours.
Just before serving, stir through the coconut cream, season and sprinkle with fresh coriander.