Crock Pot Bison Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
What You'll Need
  • 2 pounds bison meat, cubed
  • ½ cup coconut or avocado oil
  • ½ cup grassfed butter
  • ¾ cup of arrowroot flour
  • 1 cup yellow onions, coarsely chopped
  • 1 cup red onions, coarsely chopped
  • 1½ quarts water
  • 2 quarts of broth (I used veggie this time, as I did not have beef or chicken and it tasted just dandy. Homemade bone broth is always best!)
  • 2 to 3 bay leaves
  • 20 peppercorns
  • 4-6 cloves of garlic
  • ¾ teaspoons dried thyme leaves
  • 2 c. sliced carrots
  • 2 c. chopped celery
  • 2 c. halved baby white potatoes (keep it simple, keep it rustic)
  • 1 can of stewed tomatoes (diced or dice them yourself)
  • 2 c. chopped parsnip
  • 1½ pounds of shrooms (whatever you like, we favour portobello)
  • ½ - ¾ bag of frozen peas
  • vino or beer (1/2 can of Guinness = yum. Or left-over/turned wine. ¼ of a bottle.
  • (Use some for deglazing onions, which cooks off the alcohol; the rest for stock.)
  • Pink salt and fresh ground pepper to taste
  • 2 tbsp. Worcestershire sauce
How You Do
  1. Toss your lean, gorgeous chunkers in 2 tablespoons of the arrowroot flour, a drizzling of oil of choice and season with fresh ground pepper, salt and a wee bit of your thyme.
  2. Heat 2 tablespoons of oil of choice and 2 tablespoons of your butter reserve (see up there?)  in a Dutch oven or cast iron, (I use cast iron when using the crock and go dutch when going stove-top) pan over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside.
  3. Saute onion till translucent, add your minced garlic and celery until soft, about 8 minutes in 2 tablespoons (1 of each) of the reserved oil and butter. Deglaze with vino! Stir in some of the broth to ensure you get all the flava flave when transferring to crock-pot.
  4. Add your beautiful bison to your crock pot or dutch oven and thank it; remaining spices; carrots and parsnips, stock, water, salt, pepper, cloves, canned tomatoes, and the rest of wine or that ½ a can of Guinness.
  5. Cover and turn down the heat to continue simmering for about an hour and a half if on stove-top. Add potatoes and peas, simmer for the last 45-ish minutes. Add roux (see below), simmer for 15-ish minutes. Serve it up with warm bread (we like ciabatta) and butter. Enjoy just as equally as you would have if it were born of crock descent. Don't discriminate. I'll be trying this action out to accompany my stew next time.
  6. Crock Pot Finish: You've deglazed your garlic, onions and celery with vino. Add your bison and bless it. Add a bit of broth to make sure you loosen up all of the yummy stuff and pour into your crock. Then do everything the same as in step 3 except your cooking time is longer. Obviously. Add your peas in the last 1 hour of cooking (the total being around 4-6 hours). Also add your roux in the last hour. Dish & bliss-out.
Recipe by They Roar at http://www.theyroar.com/2010/05/crock-pot-bison-stew/