Crock pot bison stew – comfort food that’s as easy to make as it is to enjoy on a cold autumn day. It’s also an excellent way to introduce bison meat to your cooking repertoire.
Bison meat is a highly nutrient dense food that’s very lean. Cooking it slow and low like in this stew will make it tender and delicious.
And don’t forget, stew is one of those dishes where the flavor improves over time – so it’s always a good idea to make extra for lunch the next day or to pop in the freezer for when no one feels like cooking. And while, like in this bison stew recipe, you can just dump all the ingredients in the crock pot and let it do all the work, you can also brown the meat first for extra flavor. Totally, your choice!
Recipe for Slow Cooker Bison Stew
Slow Cooker Bison Stew
- 2 parsnips
- 4 potatoes
- 3 carrots
- 3 celery stalks
- 1 onion
- 3 cloves garlic
- 2 lbs stewing bison
- 1 tsp cayenne pepper flakes
- 2 tbsp dried leeks optional
- 1 tsp Italian Seasoning or 1/2 tsp oregano & 1/2 tsp thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 3 1/2 cups 28 oz canned diced or crushed tomatoes
- 3 cups beef broth
- salt and pepper to taste
- parsley sprigs
- Wash, peel and dice parsnips, potatoes, carrots and celery to 3/4 inch pieces. Add to bottom of crock pot.
- Slice onions and garlic and add to crockpot.
- Add stewing bison to crockpot on top of veggies.
- Add seasonings, tomatoes and broth to crockpot.
- Turn slow cooker to low and cook for 6 to 8 hours or on high for 4 to 5 hours.
- Wait to add salt and pepper until the end of the cooking cycle.
- Add parsley as garnish just before serving.
Nutrition Facts (per serving)
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Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.