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
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
  • 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
  1. If frozen, thaw stew meat in microwave. Once thawed, toss meat with flour.
  2. Layer vegetables in slow cooker with sweet potatoes on the bottom, then onion slices, carrots, and tomatoes.
  3. Top with stew meat, then bay leaves, herbs and pepper.
  4. Pour broth over everything, add lid and cook on low for 6-8 hours.
  5. Stir and remove bay leaves before serving.
  6. Top with fresh parsley.

 Do you have a favorite slow cooker recipe?  Share the link below!

  • Michelle @ Eat Move Balance October 9, 2012 at 10:58 am

    Yum. I love bison!

    I love making chili in the slow cooker: