Slow Cooker Bison Stew

RECIPE SUMMARY:

• Servings: 6-8

• Prep Time: 15 min

• Cook Time: 5 hrs

HEALTH BENEFITS:

• Olive Oil

  • Rich in monounsaturated fats

  • Contains antioxidants (vitamin E, polyphenols)

• Grassfed Bison Chuck

  • Lean protein source

  • High in iron, zinc, and B vitamins

  • No added hormones

• Sea Salt

  • Contains essential minerals (magnesium, calcium, potassium)

  • Helps maintain electrolyte balance

• Black Pepper

  • Stimulates digestive enzymes

  • Contains antioxidants (piperine)

• Sweet Onion

  • High in quercetin (antioxidant)

  • Provides dietary fiber

• Garlic Cloves

  • Contains allicin (immune-boosting)

  • Can reduce blood pressure and cholesterol

• Arrowroot Starch

  • Easily digestible

  • Gluten-free

• Tomato Paste

  • Rich in lycopene (antioxidant)

  • Provides vitamins A and C

• Dry Red Wine

  • Contains resveratrol (heart-protective)

  • May improve cholesterol levels

• Carrots

  • High in beta-carotene (vision and immune support)

  • Provides dietary fiber

• Parsnips

  • Rich in vitamins C, K, and folate

  • Provides dietary fiber

• Gold Potatoes

  • High in potassium

  • Provides vitamin C

• Beef Bone Broth

  • Contains collagen (joint health)

  • Rich in minerals (calcium, magnesium, phosphorus)

• Bay Leaves

  • Improves digestion

  • Contains antimicrobial compounds

• Fresh Rosemary

  • Contains antioxidants (carnosic acid, rosmarinic acid)

  • May improve memory and concentration

• Fresh Thyme

  • Contains thymol (antimicrobial)

  • High in vitamins C and A

• Frozen Peas

  • Good plant-based protein source

  • Rich in vitamins K, C, and B vitamins

• Flat-Leaf Parsley

  • Contains antioxidants (flavonoids, vitamins A, C, K)

  • Helps reduce bloating and improve digestion

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INGREDIENTS:

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• Olive Oil (2 Tablespoons)

• Grass-Fed Bison Chuck (2 lbs., Cut into One-Inch Chunks)

• Sea Salt (1-2 Teaspoons, to Taste)

• Black Pepper (To Taste)

• Sweet Onion (1 Small, Diced)

• Garlic (4 Cloves, Minced)

• Arrowroot Starch (3 Tablespoons)

• Tomato Paste (2 Tablespoons)

• Dry Red Wine (1 Cup)

• Carrots (2 Cups, Peeled and Thickly Sliced into Rounds)

• Parsnips (1 Cup, Peeled and Thickly Sliced into Rounds)

• Gold or Yukon Potatoes (2 Cups, Peeled and Cubed)

• Beef Bone Broth (4 Cups)

• Bay Leaves (2)

• Fresh Rosemary (2 Tablespoons)

• Fresh Thyme (2 Tablespoons)

• Frozen Peas (1 Cup)

• Fresh Flat-Leaf Parsley (For Topping)

• Lemon (1-2, Slices forTopping)

• Your Choice of Bread

STEPS:

• Sear the Bison:

  • Add olive oil to a large Dutch oven over medium-high heat.

  • When the oil is hot (almost smoking), add the bison chuck pieces. Sprinkle with 1 tsp sea salt and fresh ground pepper.

  • Sear the bison until well browned, about 4 minutes per side. Use tongs to flip.

  • Once browned, transfer the bison to a plate and set aside.

• Prepare the Aromatics:

  • Lower heat to medium and add the diced onion to the pot. Sauté until golden brown, approximately 5 minutes.

  • Stir in the minced garlic, remaining tsp of sea salt, black pepper, arrowroot starch, and tomato paste. Sauté for 1-2 more minutes.

• Deglaze the Pot:

  • Pour in the cup of dry red wine, stirring briskly and scraping the bottom of the pot for 2-3 minutes.

• Transfer to Slow Cooker:

  • Transfer the bison and garlic/onion/wine mixture to your slow cooker.

  • Stir in all veggies (except for peas), beef bone broth, and herbs (bay leaves, rosemary, thyme).

• Cook:

  • Cook on high for 4-5 hours, until the bison and potatoes are fork-tender.

• Finish the Stew:

  • Once potatoes are tender, stir in the frozen peas and let cook for 10-15 more minutes until they’re warmed through.

• Serve:

  • Top with fresh flat-leaf parsley and serve with buttered bread or a simple side salad.

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