For a lower carbohydrate option, use spiralized zucchini instead of rice.

Equipment Needed

Measuring cups and spoons, a cast-iron pan or thick bottomed pot, knife, cutting board, rice cooker or a small pot and a large bowl


Preheat the oven to 350°. Heat the cast-iron pan or large pot on the stove over high heat until the pan is hot. Add the coconut oil and let it melt. Add the stewing beef and season well with salt and pepper.

Once the beef is browned (about five minutes), turn down the heat to medium and sprinkle with the quinoa flour. Allow the flour to coat the meat then add the onions and continue to sauté for 5 minutes. Add the garlic and cook for an additional minute.

Add the red wine and Dijon mustard, cook and stir until incorporated then add the beef stock. Stir the mixture one final time then transfer to the oven and cook uncovered for 1.5-2 hours (until sauce is nice and thick and beef is fall apart tender) stirring occasionally.

While the stew cooks, cook your rice in a pot or rice cooker according to package instructions adding the 1 teaspoon of coconut oil to the cooking water.

When the rice is cooked and hot combine it in a bowl with the frozen kale or spinach and cover with plastic wrap for 10 minutes, this will thaw and slightly cook the greens. Combine thoroughly and season with salt and pepper.

Divide rice and greens into 6 portions and top with 1/6 of the beef stew.