Slow- Cooker Chestnut Stew
Kasey
ingredients
- 1/3 Cup amaranth flour or flour of your choice
- 1/2 Teaspoon sea salt
- 1/2 Teaspoon ground black pepper
- 1 Tablespoon crumbled dried oregano
- 1 Tablespoon crumbled dried basil
- 3 Pounds lean, boneless bison or beef, cut into 1-inch chunks
- 3 Tablespoons extra-virgin olive oil
- 1 Large sweet onion, peeled and chopped finely
- 4 Cloves garlic, passed through a garlic press
- 2 Thick carrots, peeled and chopped
- 4 Stalks celery, trimmed and chopped
- 2 Sweet potatoes, peeled and cut into 1-inch chunks
- 1 Cup steamed chestnuts, chopped
- 1 Tablespoon tomato paste
- 3 Cups water or beef or vegetable stock, low sodium
directions
- 1
In a container with a lid, place flour, sea salt, pepper, oregano and basil. Put the lid on the container and shake. Now add bison or beef to the flour and shake again to coat each piece. Set aside.
- 2
Heat 1 1/2 tablespoon olive oil in a large skillet and set over medium heat. Remove the meat cubes from the flour mixture one at a time and place in the skillet. You may have to brown them 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 six hours. Serve hot!
notes
Calories = 454; Fat = 22 grams; Protein = 42 grams; Carbs = 16 grams.
Source: Clean Eating, Winter 2008
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