In A Canadian Stew
Yield:
6-8 servings
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- 1 1/4 pound lean, bison or other stewing meat, cut into small chunks
- 2 thick leeks, cleaned and cut into chunks
- 2 Tablespoons coconut oil
- 4 yellow cooking onions, peeled and coarsely chopped
- 4 carrots, peeled and coarsely chopped
- 4 parsnips, peeled and coarsely chopped
- 1 head garlic, peeled and chopped fine
- 2 cups homemade bone broth or purchased stock
- 2 cups tomatoes
- 2 cups baby potatoes
- 1/2 cup spelt four or a glutenfree flour of your choice
- 1 teaspoon unrefined sea salt
- 1 teaspoon fresh ground black pepper
- 1 Tablespoon crumbled dried oregano
- 1 Tablespoon crumbled dried basil
- 2 cups water
Instructions
- Place flour, salt and pepper in a shallow bowl and mix.
- Dredge each piece of meat in the flour mixture.Heat coconut oil in Dutch oven over medium-high heat.
- Place dredged meat into hot oil and brown, stirring often until all meat is nicely browned, about 8 - 10 minutes. Remove meat from pan and place on platter.
- Meanwhile, add a bit more oil if necessary and then add onions, leeks, carrots, parsnips and garlic to the pan.
- Cook 10 minutes, stirring often until beginning to soften.
- Add baby potatoes, oregano, basil, tomatoes and water.
- Let simmer 30 minutes stirring often.
- Adjust flavor by adding salt and pepper.
- Serve hot with crusty bread.
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