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  • Writer's pictureSarah Flower

Reggae Beef

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.

Serves 6

Nutritional information Per Serving

227 Kcals

6.8g fat

9.4g net carbohydrates

3.2g fibre

30.2g Protein

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.

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