Are you tired of beef, chicken, pork, and fish? It’s difficult to get away from the endless cycle of these four types of meat. I know. That’s why you should try this Bison and Vegetable Stew! It’s delicious, hearty, and easy to throw together in a slow cooker.
I love meals with grass-fed beef and free-range chicken. However, this bison recipe is going on my list of favorites. Bison is a nutritional powerhouse with protein, iron, vitamin B, and Omega-3s. Bison contains just as much of that essential fatty acid as salmon, with a deep umami flavor that is richer than that of beef.
Stewed with this mouthwatering meat are carrots, celery, and kale. These veggies are high in fiber to support your digestion, and boast a bundle of vitamins and minerals to boot!
Fresh herbs and a savory saltiness bring this stew to another level. After resting in a crock pot for six to eight hours, the tender ingredients will melt in your mouth. There’s no way you won’t fall in love with this nourishing, full-bodied bison and vegetable stew that will keep you happy, healthy, and full.
Slow Cooker Bison and Vegetable Stew
Course:
Protocol:
Servings
6
Ingredients
- 2 lbs 908.00 g grass-fed bison cut into 1-inch cubes
- 3 carrot about 1/2 lb, chopped
- 4 stalks celery chopped
- 1 red onion chopped
- 1 japanese sweet potatoes chopped into 1-inch cubes
- 2 cups 480.00 ml kale torn into small pieces
- 2 cloves garlic minced
- 1 Tbls 14.79 ml rosemary
- 1 tsp 4.93 ml sea salt
- 1 tsp 4.93 ml ground black pepper
- 4 cups 960.00 ml beef bone broth
Instructions
- Add all ingredients except for kale into the bowl of a crock pot. Cover and turn on to medium heat. Let cook for 6-8 hours.
- Before serving, add kale to crock pot and stir in. Cover and let wilt for about 10 minutes or until tender.
- Serve in individual bowls. Garnish with parsley if desired.
