Slow Cooker Bison Stew

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.

Slow Cooker Bison Stew

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Soup

Ingredients

  

• 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 to matoes 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

Instructions

 

• 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!