Ingredients (Serves 4)
2 tsps ghee or avocado oil
800g diced beef or lamb leg
5 small shallots, peeled and chopped or quartered
2 garlic cloves, minced
1 tsp coconut sugar or honey (optional)
30ml red wine vinegar
200ml red wine (optional)
1 small sprig fresh rosemary or thyme
500ml chicken stock (made with one organic stock cube)
400g tinned chopped tomatoes
2 tsps tomato purée
2 cloves
1 bay leaf
1 tsp dried oregano
¾ tsp sea salt
¾ tsp ground black pepper
1 piece of cinnamon bark
Nutrition
Per Serving: 333 Calories, 10g Carbs, 44g Protein
Preparation
Heat the ghee/oil in a large saucepan over a medium flame
Add the meat and brown on all sides for 2 minutes
Add the shallots and fry for 3 minutes
Add the garlic and fry for 2 minutes
Transfer to a slow cooker and stir in the remaining ingredients
Cook on a high setting for 5-6 hours or a low setting for 8-9 hours.
Alternatively, preheat oven to 160˚C/325˚F. Transfer to an ovenproof dish and stir in the remaining ingredients and cook for 3 hours, or until the meat is tender
Remove and discard the cinnamon bark before serving