Slow-cooker Chestnut Stew Recipe
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Ingredients: |
Ingredients: 3 lbs. / 1.4 kg lean, boneless bison or beef, cut into 1 inch chunks
1/3 cup / 80 ml amaranth flour or flour of your choice
1/2 tsp / 2.5 ml sea salt
1/2 tsp /2.5 ml black pepper
1 Tbsp / 15 ml crumbled dried oregano
1 Tbsp / 15ml crumbled dried basil
3 Tbsp / 45 ml extra virgin olive oil
1 large sweet onion, peeled and chopped fine
4 cloves garlic, passed through a garlic press
2 thick carrots, peeled and chopped
2 thick parsnips, peeled and chopped
4 ribs celery, trimmed and chopped
2 sweet potatoes, peeled and cut into one inch chunks
1 cup / 240 ml steamed chestnuts, chopped
1 Tbsp / 15 ml tomato paste
3 cups / 725 ml water or beef or vegetable stock, low sodium (gluten free if necessary)
© The Eat-Clean Diet Cookbook
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Directions: |
Directions:1. In a container with a lid place the flour, sea salt, pepper, oregano and basil. Put the lid on the container and shake. Now add the cubed bison or beef to the flour and shake again to coat each piece with flour and seasonings. Set aside.
2. In a large skillet, place 1 1/2 Tbsp olive oil and set over medium-high heat. Remove the meat cubes from the flour mixture one at a time. This ensures no excess of flour, and the coating on each cube will not be disturbed. Place the meat in the skillet. You may have to brown the meat in batches. Once the meat is nicely browned, remove from the skillet. Place the meat in the bowl of a slow cooker. Add all remaining ingredients to the slow cooker, mix gently and set to high. Cook covered for 6 hours. Serve hot!
Servings: 8
Total Prep time: 35 minutes
Total cook time: several hours in slow cooker |
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