Amount Per Serving:
This is another recipe I did for my e-book “Nourished” a collection of family favourites. Many of the recipes were a throw back to my childhood growing up in pubs in and around London. My mum was known for her dishes and folks would flock on days when she was baking her steak and kidneys pie - I can still recall the smell of those pies.
500grams grass-fed beef chuck
1 tbs ghee or olive oil
2 brown onion - peeled and chopped
2 garlic cloves - peeled and chopped
1 large red capsicum - chopped
2 tbs parika
2 tsp caraway seeds - crushed
400g can tomatoes
1/2 cup passata
1 cup bone broth/stock
1/2 bunch parsely - roughly chopped
pinch sea salt
- In a large fry pan or saucepan heat the fat on medium heat. Add the onion and garlic until softened.
- Turn the heat to high and add the chuck steak. Brown off the meat before adding capsicum, toms, passata, broth and spices. Season.
- Reduce the heat, pop on the lid and cook for further 80 minutes or until beef is tender.
- Remove from the heat and serve with chopped parsely.
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