As I mentioned in my last post, fall sports season is here. With 5:00 games and practices, dinner becomes quite a challenge. To avoid a week filled with drive-thru dinners, I pull out my trusty slow cooker and let it do the work for me. There’s nothing better than walking in the door after a baseball game to the smell of a fully cooked healthy meal.
This one is simple enough to put together in the morning and leave on low all day. If you have trouble finding grass-fed bison in your area, just substitute grass-fed beef.
- 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
- ½ 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)
- ¼ 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.
Do you have a favorite slow cooker recipe? Share the link below!