Ingredients
1 tbsp coconut oil
600g diced lean beef (preferably grass-fed)
3 onions, sliced
2 carrots, roughly chopped
2 sticks of celery, roughly chopped
3 star anise
3 cloves of garlic, peeled and sliced
1-inch piece of root ginger, peeled and diced
2 tsp dried dulse seaweed
4 tbsp good-quality soy or tamari sauce
Beef stock (about 1 litre)
Thai basil
A super high-protein, low-calorie and low-carb stew. Look for grass-fed beef for the best nutritional benefits.
Method
1. Heat the coconut oil in a frying pan and brown the beef on a high heat.
2. Remove the beef from the pan, leaving the excess oil behind, and put it into your slow cooker.
3. Add the onions, ginger and celery to the same pan, and cook on low for a couple of minutes or until they start to become transparent.
4. Add the garlic and the star anise and continue to cook on a low heat for 5 minutes.
5. Add the mixture to the beef in the slow cooker, along with the carrots, soy sauce and dulse.
6. Put the frying pan back on the heat and deglaze with some of the beef stock. Add this to the slow cooker, together with enough additional beef stock to cover the ingredients.
7. Cook for 20 mins on a high setting, then turn down to the lowest and leave to cook for at least 5 hours.
8. Add the Thai basil to serve.
Options to serve:
Ø For a low-carb filling meal, serve with steamed greens and/or konjac noodles (low-calorie, low-carb noodles).
Ø For a higher-carb meal, serve with red rice, wild rice or basmati rice, or with rice noodles.
by mattyrattyratrat