What is required:
2-3 beef neckbones
1.25 – 1.75 lbs. stew-cut beef
1 x can regular coconut milk
1 x can tomato paste (12oz. size)
10 asparagus spears
1 large onion
2 turnips
2 parsnips
3-4 carrots
1 green pepper
1/2 cup finely-ground almond powder
Steps:
- Put the beef neckbones into a slow cooker, add a little bit of water, turn on “low.” Add coconut milk and tomato paste. Cover.
- Dice-up all of the vegetables (pepper, onions, turnips, parsnips, carrots), add to slow cooker.
- Trim the fat and extraneous membranes from the stewing beef. Throw out trimmings, add beef to cooker.
- Add 1/4 cup almond flour, stir into stew.
- Leave covered, cook on “low” for approximately 8 hours/overnight.
- Before serving, add the other 1/4 cup almond flour (stir into stew, as well).
- Eat and enjoy!
The greatest part about this, besides how unbelievably awesome and tasty it is, is how paleo-friendly (or “natural food,” “bush food” or “caveman-diet”) the whole shebang is. It’s very, very low in high-impact/quick-digesting carbohydrates, and has a slightly sweet flavor (which complements the savoury very well). The Almond flour really thickens it up and gives it a great consistency.
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