The Eat-Clean Diet Cookbook (pg. 173). You can also visit my website to grab my Crockpot Porridge recipe - a huge fan favorite. Stay warm!
Read on for the recipe...
Slow-Cooker Chestnut Stew
Prep Time: 35 minutes
Cook Time: several hours in the slow cooker
Dietary Needs: gluten-free
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 ground black pepper
1 Tbsp/15 ml crumbled dried oregano
1 Tbsp/15 ml 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
2 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
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 1.5 Tbsp/23 ml olive oil and se over medium-high heat. Remove the meat cubes from the flour mixture one at a time. This ensures no excess flour is placed in the pan and that the coating on each cube will not be disturbed. Place the meat in the skillet. Once the meat is nicely browned, remove from the skillet. You may have to brown it in batches. Place the meat in the bowl of a slow cooker. Add all remaining ingredients, mix gently and set to high. Cooker covered for 6 hours. Serve hot!