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Warming Bison Stew

This comforting stew with meat and veggies cooked until tender helps warm us on a cool winter day. If you can’t find bison stew meat, you can substitute grass-fed beef or venison. The herbs and spices plus onion, carrots, and celery add extra antioxidant nourishment.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 to 6 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp avocado oil
  • 1 lb buffalo stew meat (or substitute with grass-fed beef)
  • 1 medium yellow onion, diced
  • 4 medium carrots, peeled and thinly sliced (about 3 cups)
  • 6 stalks celery, chopped (about 3 cups)
  • 2 cloves garlic, peeled and crushed
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp turmeric
  • 1/8 tsp cayenne
  • 1/8 tsp sweet paprika
  • 2 tsp dried thyme
  • 5 cups grass-fed beef or vegetable broth
  • 1 6-ounce turnip or Yukon Gold potato, peeled and cut into 1-inch pieces (about 2 cups)

Method
 

  1. Heat a large pot over medium heat with avocado oil. Add the meat and cook until browned on all sides but not cooked through, 6 to 8 minutes. Move the meat to a plate.
  2. Add the onion, carrots, celery, and garlic, and cook until the onions are translucent and the vegetables have softened, 6 to 8 minutes. Add the bay leaves, salt, pepper, turmeric, cayenne, paprika, and thyme, and cook another minute or so until toasted and fragrant.
  3. Deglaze the bottom of the pot with stock and add the turnip and meat. Bring to a boil, then reduce to a simmer. Allow to simmer for 45 minutes partially covered, adding water as necessary until the vegetables are tender and the meat is cooked through.
  4. Remove and discard the bay leaves. Season to taste with salt and pepper again and serve warm.