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.
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| Prep Time | 15 minutes |
| Cook Time | 240 minutes |
| Servings |
-6
|
Ingredients
- 700 g lean beef trimmed and cubed
- 2 tbsp coconut flour
- 2 tsp smoked paprika
- 1 tsp caraway seeds
- coconut oil
- 5 spring onions green parts only, cut into 5cm slices
- 4 small carrots scrubbed and cubed
- 280 g celeriac peeled and cubed
- 300 g Cherry tomatoes
- 2 bay leaves
- 250 ml homemade beef or chicken stock
- 2 tbsp coconut cream
- Sea salt and freshly ground black pepper
- handful of fresh coriander leaves
Ingredients
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Instructions
- 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.
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