Cook time
Total time
Serves: 8
  • 3 lbs. lean boneless beef or bison, cut into 1 inch chunks
  • ⅓ c. flour
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • 1 Tbsp. oregano
  • 1 Tbsp. basil
  • 3 Tbsp. olive oil
  • 1 lg. onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 4 ribs celery, chopped
  • 2 sweet potatoes, cut into 1 inch chunks
  • 1 c. steamed chestnuts, chopped
  • 1 Tbsp. tomato paste
  • 3 c. water or beef or vegetable stock
  1. In a large ziplock bag place the flour, sea salt, pepper, oregano, and basil. Shake bag to mix. Add cubed meat to bag and shake until all meat is coated. Set aside.
  2. In a large nonstick skillet place 1½ Tbsp. olive oil and set over medium-high heat.
  3. Remove the meat cubes from the flour mixture and shake off excess flour. Place half the meat in skillet and cook until lightly browned.
  4. Remove first batch from skillet and brown the other half of meat.
  5. Place all the meat in the slow cooker.
  6. Add all remaining ingredients to the slow cooker, mix gently and set to high. Cook covered for 6 hours. Serve hot.
Nutrition Information
Calories: 454 Fat: 22 g Carbohydrates: 16 g Protein: 42 g