One of my favourites, a lovely winter warmer made in the slow cooker. A delicious meal suitable for a dinner party. I serve this with cauliflower or celeriac mash, but you can also serve with celeriac dauphinoise. Delicious!
Nutritional information Per Serving
5.9g net carbohydrates
750g beef steak, diced
1-2 tbsp coconut flour
Olive oil or coconut oil
2 cloves of garlic, crushed
150g pancetta, diced (or lardons)
1 large carrot, diced
400g tin of chopped tomatoes
300ml red wine (ideally burgundy)
2 tsp dried thyme
2 tsp paprika
300ml beef or bone stock
150g button mushrooms
Seasoning to taste
Preheat your slow cooker according to the manufacturers recommendations
Cover the beef with coconut flour before adding it to the sauté pan, with a little coconut oil. Sauté until browned. Place in the slow cooker.
Add all the remaining ingredients apart from the mushrooms. Combine well in the slow cooker.
Place on low and cook for 8 hours. 30 minutes before serving, add the mushrooms and turn up to high. If you need to thicken the sauce, mix 1-3 tsp of coconut flour, arrowroot or xanthan gum with water and add this to the slow cooker when you add the mushrooms.
Serve with cauliflower or celeriac mash and steamed green leafy vegetables.