Slow-Cooked Coconut Curry Beef Stew

• 2 1/2 pounds of Beef stew meat
• ½ cup coconut flour
• 1 ½ cups chopped onions
• 2 teaspoons chopped garlic
• 1 red or yellow bell pepper, chopped
• 1 can (about 15-ounces) diced tomatoes
• 1 cup coconut milk
• 1 tablespoon chopped fresh ginger root
• 1 tablespoon coconut sugar
• 2 teaspoons red curry paste
• 2 teaspoons ground paprika
• 2 teaspoons sea salt
• 1 teaspoon ground cumin
• ½ teaspoon fresh ground pepper

Directions:

Toss the beef with the flour in a large bowl to coat. Transfer to the slow cooker. Add remaining ingredients. Place the lid on the slow cooker and on cook on highest setting for 5 hours. Makes 6 servings. 

NOTE: For an added boost of flavor and a daily dose of collagen add 4 packets of Dr. Kellyann’s Thai Lemongrass Bone Broth to the coconut milk, mixing thoroughly, before adding the coconut milk to the slow cooker.