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.
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)
Instructions
- 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.
- 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.
- 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.
- Remove and discard the bay leaves. Season to taste with salt and pepper again and serve warm.