Ingredients:

• 1.5-2 pounds Cubed Beef Steak cut into half inch pieces
• 4 Tablespoons Coconut or Avocado Oil
• 1/2 cup White Rice Flour
• 5 Potatoes peeled and cut into bite size cubes
• 4 Carrots (peeled and cut)
• 1 Onion (diced)
• 1 Can Corn drained or 2 cups of Frozen Cornoptional
• 1 Tablespoon Chopped Garlic
• 2 Bay Leaves
• 4 1/2 cups Broth
• 1 teaspoon Paprika
• 1/2 tteaspoon Sea Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Granulated Garlic

Directions:

• In a shallow bowl pour in your rice flour.
• Cut your steak cubes to be bite size. In a large pot heat your oil on medium heat. Or turn the Instant Pot® on Saute mode.
• Coat the steak in the rice flour.
• Brown your pieces of steak, then add the onions and garlic.
• Cook for about 2 minutes.
• Add the broth, potatoes, carrots, corn, bay leaves, paprika, granulated garlic, salt and pepper.
• Slow Cooker- Cook on low for 6-8 hours.
• For Stove Top- Bring to a boil and then turn heat down to simmer covered for about 25-30 minutes until carrots and potatoes are tender. Enjoy!
• Instant Pot®- Put the IP on Stew mode and allow it to cook.