Slow Cooker Chestnut Stew

Slow Cooker Chestnut Stew makes a healthy, clean recipe to warm your body through on those cold winter evenings!

3 lbs. lean boneless bison or beef, cut into 1 inch chunks

1/3 cup amaranth flour

1/2 tsp. sea salt

1/2 tsp. ground black pepper

1 Tbsp. crumbled dried oregano

1 Tbsp. crumbled dried basil

3 Tbsp. extra virgin olive oil

1 large sweet onion, peeled and chopped fine

4 cloves garlic, minced or pressed

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 steamed chestnuts, chopped

1 Tbsp. tomato paste

3 cups water of homemade beef stock-recipe here

In a container with a lid, place the flour, sea salt, pepper, oregano and basil. Put the lid on 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.

In a large skillet, place 1 1/2 Tbsp. olive oil and set over medium-high heat.

Remove the meat cubes from flour mixture one at a time.

This ensures no excess flour, and the coating on each cube will not be disturbed.

Place meat in the skillet, in batches and brown.

Once meat is nicely browned, remove from skillet.

Place meat in the bowl of a 5 quart slow cooker, add all remaining ingredients to the slow cooker.

Mix gently and set to high setting.

Cook, covered, for 6 hours. Serve hot.

Serves 8




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