Recipe by Caryn Talty
Here is a healthy, wholesome meal that you can organize the night before and then dump into your 2 quart crockpot after breakfast. Let it cook all day long while you run your errands, go shopping, or to work. This recipe is gluten and corn-free and also suitable for the Feingold diet. It cooks for 4-8 hours in the crockpot depending on your settings, and can be frozen and reheated.
- 2 lbs of chunky stewing beef (I like to combine pork and beef)
- 1⁄2 large yellow onion, chopped
- 2 medium celery ribs, sliced on a slight angle
- 4 ounces of fresh mung bean sprouts (you may substitute for canned, but if you are highly sensitive to corn be wary of the citric acid)
- 1 cup fresh sliced mushrooms
- 1 (8 ounce) can bamboo shoots (preservative free, only in water)
- 1 (8 ounce) can water chestnuts (preservative free, only in water)
- 2 cups dry rice
- 2 tablespoons arrowroot
- 1 (5 1/4 ounce) jarof bead unsulphured molasses (Dynasty brand or any other variety of unsulphured molasses)
- san-j organic gluten-free soy sauce
Directions See How It's Made
- Place meat into bottom of the crock pot. Add jar of molasses, then fill empty molasses jar with San-J and pour into crock pot. (For a lower-sodium dish add less molasses and less soy sauce in equal parts.) Next add two pints of water, then all remaining ingredients.
- Please note: when adding arrowroot starch it is best to add it to cold water to avoid clumping. Be sure to stir the powder until it dissolves into a smooth creamy liquid. Uncover and unplug the crockpot when the dish is ready to be served, then in a separate saucepan prepare rice as directed. Serves 6-8 adult-sized portions.