Low-carb Moroccan beef stew

Method

1. 1
   Peel and finely chop the onion and garlic. Cut the carrot into slices, then cut them in half again. Cut the celery stalks into small pieces. Cut the beef into pieces and season with salt and pepper.
2. 2
   Heat 1 tbsp coconut oil in the casserole. Add the beef and brown it all over. Remove the beef from the pan and fry the onion and garlic until the onion is translucent.
3. 3
   Fry the carrot and celery for 1 minute, then return the beef to the pan. Add the tomato purée and fry briefly.
4. 4
   Mix the spices with the boiled water. Then add the spice mixture to the casserole, cover with the lid and leave to stew over low heat for 4 to 5 hours. The meat is ready when it falls apart into pieces. Add extra water during cooking if necessary. Taste and add pepper and salt as needed.
5. 5
   Mix the coconut flour with the bicarbonate of soda and spices. Add the psyllium husks and stir into the flour. Add the olive oil 1 tbsp at a time, so that it is slowly absorbed.
6. 6
   Beat the 2 eggs and add them to the mixture. Stir until it forms a crumbly batter. Add 50 ml hot water at a time to the crumbly batter. Let the batter absorb the water before adding more. Keep adding water until the mixture is wet or the water has run out.
7. 7
   Divide the dough into 8 equal balls and flatten them with your hands. Place each flattened ball of dough between two sheets of baking paper and roll it out with a rolling pin into a 15 cm tortilla. You can also flatten it with your hands. Gently press the edges back together if they have split.
8. 8
   Melt 1/2 tbsp coconut oil and fry the flatbreads for approximately 2-3 minutes per side. Repeat this step until you have fried 8 flatbreads.
9. 9
   Divide the stew between 4 plates and serve 2 flatbreads with each plate, with crème fraîche or (homemade) garlic sauce if desired. Garnish with fresh parsley or coriander if desired.