A delicious and healthy grass fed beef casserole with a spicy sweetness using all natural ingredients. Gluten & dairy free, Paleo friendly and a family favourite. Serve it along side your favourite vegetables or on a bed of cauliflower rice or baked sweet potato noodles.
1kg or approximately 6 pieces of gravy beef/oyster blade steak diced
2 small onions or 1 large diced
1 tablespoon organic tomato paste
2 tablespoons coconut flour
1 generous tablespoon coconut oil
Spices: You can use a curry powder if you can tolerate the ingredients but l used ½ a teaspoon each of dried ginger, turmeric, cumin, cinnamon and a pinch of paprika.
Pink sea salt and black pepper
½ cup shredded coconut
2 cups stock (homemade if possible)
Squeeze of lemon or lime juice. (A whole small one if possible).
1 medium sized ripe banana diced
1 granny smith apple with the skin removed-diced.
Place all ingredients into the pot except the stock, fruit and citrus juice. Cook on a medium heat and stir frequently for several minutes to let the meat brown and the flavours develop.
Add the remaining ingredients and stir.
Simmer for at least six hours or even all day on a low heat or use the slow cooker by browning the ingredients first and then placing them into the slow cooker with the stock, fruit and citrus juice.
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