• Slow Cooked Beef Stew

    beef stew


    • 1 kg stewing steak (or cut of choice)
    • 1/2 cup almond meal (Don’t skip or sauce wont thicken)
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1 teaspoon onion powder
    • 1 teaspoon thyme
    • 2 tablespoons coconut butter or olive oil
    • 800 ml beef broth
    • 180 grams tomato paste
    • 1-2 large sweet potatoes, cubed
    • 500 gram bag baby carrots
    • 1 large onion, diced
    • 2 cups peas


    1. Combine almond meal, salt, pepper, onion powder and thyme in a zip lock bag. Shake and then add meat. Shake again several times to coat
    2. Heat coconut butter or olive oil in a fry pan over a medium-high heat and brown meat slightly but don’t cook it. Transfer to slow cooker
    3. Return the pan to the stove top and de-glaze by adding beef broth and tomato paste. Scrape the pan to remove any pieces of meat and flour and transfer all contents to the slow cooker. Add any remaining almond meal from zip lock bag as well.
    4. Add vegetables (except peas) and stir through. Cook on low for 7-8 hours
    5. Add peas when cooked and cook for a further 15 minutes