Ingredients

• 800g stewing steak (chuck or blade), cut into bite size chunks
• 1 onion, finely chopped
• 1 ½ tbsps smoked paprika
• 2 tbsps tomato paste
• 3 cups beef stock
• 400g tin whole tomatoes, roughly chopped
• 2 tbsps olive oil
• ¼ cup coconut flour
• Salt & pepper
• Optional: 3 bay leaves and ¼  cup fresh parsley, finely chopped for garnish

Method

• Lightly season the coconut flour and toss with the beef and set aside.
• Heat half of the oil in a large frying pan or saucepan over a medium heat. Add the onion and cook while stirring for 5 minutes or until browned and softened. Transfer to the slow cooker.
• Heat the rest of the oil over a medium-high heat and cook the beef in batches for 4-5 minutes or until browned all over.
• Add the paprika and tomato paste and cook for 1 minute, stirring to coat the meat.
• Add the stock, bring to a simmer then transfer to te slow cooker.
• Add the tomatoes and bay leaves, if using, and season to taste.
• Cook on high for 4 hours or low for 8 hours.
• Season to taste and serve garnished with chopped parsley.