Bison Stew

About

A tasty, hearty dish that’s easy to make (I used a crock pot). What I like is the stew can be frozen into smaller portions for quick meals when I don’t feel like cooking. I have tried this recipe using turnips and carrots and also with sweet potatoes and parsnips. Both versions were delicious! Lean organic / free-range beef can be substituted for the bison. Makes a large batch.

Ingredients

Crock Pot Method

1. Toss everything into the pot and cook on high for 5 or 6 hours or until vegetables are tender, and meat is done.

Stove Top Method

This recipe was originally designed for a crock pot. We found stove-top instructions for a basic beef stew in an old fashioned cook book. Though this recipe was not tested using this method these time honoured instructions should work for those who do not own a crock pot.

1. Roll bison/ beef cubes in a little rice or light spelt flour. Heat olive oil in large soup pot and brown meat until richly browned on all sides. Sprinkle with pepper.
2. Add the 2 cups hot water (or as needed) to cover the meat, then cover pot tightly and simmer gently until meat is tender (about 1 1/2 to 2 hours).
3. Half an hour before serving time add vegetables and rest of seasonings. Continue cooking until vegetables are tender.

Editor’s Notes

1. If turnips are not to your liking try sweet potatoes or yams instead and pair them with parsnips for colour variation.
2. Adzuki beans are optional in this recipe. As organic meat can be expensive, these beans can serve as a protein boost for those who use only 1 lb of meat.
3. If you are making this via the stovetop method and need the dish to be completely gluten-free be sure to use rice flour when browning the meat.

By Mariemily Photos / Shutterstock.com. Not a picture of the actual final product of this recipe. Photo has been used for graphical enhancement.