Bison Stew (Slow Cooker Recipe)Print Recipe
- 1 lb bison stew meat
- 14 oz canned diced tomatoes
- 2 tbsp sliced almonds
- 8 red petite potatoes
- 2 bay leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp Spanish paprika
- 1/2 tbsp mustard powder
- salt and pepper
Start the slow cooker and set it for about 5 hours then add the olive oil. Once it heats up drop in the cubes of the bison and turn a few times to get a nice tan on them. Add the tomatoes and place lid on it.
Half the potatoes and when they are ready return back to the pot and add the rest of the ingredients except for the almonds, stir with the meat and then throw in the potatoes.
Half way through cooking taste the sauce and adjust for salt and pepper then add the almonds and let it slowly tenderize for about 2.5 to 3 more hours. If you see it's looking a bit dry, add 1/4 cup water.
Serve warm with fresh parsley and feta cheese.
Cant find bison stew meat? Replace it with grass fed stew beef or venison.
Do not be intimidated by the cooking time of almost 5 hours, this is a slow cooker or crock pot recipe which means after prep and initial set up you can walk away and go do the other things you have to get to in life. Bison is an awesome meat that is high in protein, typically grass fed as we haven’t found a way to commercialize them yet, and low in fat. Due to the low fat content, it needs more fat added to it for enhanced flavor and unfortunately the potatoes in this recipe wont be bathing in butter but do get a nice dressing from the spices, tomatoes, and aromatics added to the stew. Bison is also notorious for being a hard cut of meat, again due to the lack of the fat in it, if you want super tender meat ( who doesn’t?!) it will really benefit from a nice long sweat in the slow cooker to break down all the muscles and get infused by the broth.