1-1/2 to 2 pounds round steak
2 tablespoons almond flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons salad oil
16 ounces tomatoes, cut up
1 onion, sliced
1 stalk celery, thinly sliced
1. Cut steak into serving-size pieces. Coat with almond flour, salt, and pepper.
2. In large skillet, brown meat in hot oil. Pour off excess fat.
3. In slow-cooking pot, combine meat with tomatoes, onion, and celery.
4. Cover pot and cook on low for 6 to 8 hours or until tender.