If you like your food with a bit of a kick, you will love this dish with its blend of spices creating a warming caribbean flavour. Adjust the spices to suit your palate. Delicious serve with cauliflower rice or for a winter warmer, some cauliflower mash.
Nutritional information Per Serving
9.4g net carbohydrates
500g Beef, cut into thick chunks
1 tbsp. coconut flour
2 heaped tsp smoked paprika
1 large red onion, diced
2-3 cloves of garlic, roughly chopped
3cm knuckle of ginger, finely chopped
2 chillies, finely chopped
2 large peppers, sliced
2 sticks of celery, diced
2 tomatoes, diced
1 tsp cinnamon
½ tsp cayenne pepper
1 tsp thyme
2 tsp allspice
1 tsp cumin
2 tbsp. tomato puree
350-400ml bone stock or beef stock.
If your slow cooker needs to be preheated, turn it on 15 minutes before using. Refer to your manufacturer’s instructions for more information on your specific model temperatures.
Place the coconut flour and paprika in a bowl and mix in the beef, coating it well. Dust off any excess flour.
It does add to the colour and flavour of the meat if you sauté it before adding to the slow cooker. If your slow cooker has a sauté option, this is ideal, if not, heat a little coconut oil in a sauté pan and brown the meat gently for 5 minutes.
Place all the ingredients in the slow cooker and set to low. Cook for 8 hours.
Serve with low carb cauliflower rice or cauliflower mash with green vegetables.