Slow Cooker Bison Stew
Yes I know, it’s officially summer so the last thing on your mind is stew. But hang with me for a minute. This is a meal that you can throw in the crockpot in the morning, set it on low all day while you’re out running around, swimming, crossing items off your summer bucket list, and eat it whenever you get home. And because it’s in the slow cooker, you won’t be heating up the kitchen. Convinced? Well trust me, I live in the land of 120 degrees, haboobs, and nighttime scorpion hunts, and I just ate this for 3 days in a row. It was unbelievably good.
If you have any trouble finding grass-fed bison for this recipe, you could substitute grass-fed beef. I always stock up on both when they are on sale and keep them in my freezer.
- 1 lb. grass-fed bison stew meat
- 2 Tbsp. gluten-free all-purpose flour (or whole wheat flour if you are not gluten-free)
- 1 lb. sweet potatoes, skin on, diced
- 2 yellow onions, peeled and sliced thick
- 5 carrots, peeled and thickly sliced
- 3 tomatoes, diced
- 4 bay leaves
- 1 tsp. Herbs de Provence or Italian Seasoning, crushed
- 1/2 tsp. freshly ground black pepper
- 4 cups low-sodium broth (use any kind you prefer, if you are gluten-free make sure to check for that on the label)
- 1/4 cup freshly chopped parsley for topping
- If frozen, thaw stew meat in microwave. Once thawed, toss meat with flour.
- Layer vegetables in slow cooker with sweet potatoes on the bottom, then onion slices, carrots, and tomatoes. Top with stew meat, then bay leaves, herbs and pepper. Pour broth over everything, add lid and cook on low for 6-8 hours.
- Stir and remove bay leaves before serving. Top with fresh parsley.
Now it’s you turn! Please link up your healthy recipes below:
Alysa Bajenaru, RD is the official dietitian of Mamavation. You can find her blogging, tweeting, or chasing after one of her kids.