Slow Cooking Thursday

by angelaskitchen on March 13, 2008

Tonight we are having leftover soup from the weekend:  Chicken Wild Rice Soup and Bison and  Sweet Potato Stew.  The stew I did in my slow cooker and it turned out great.  It’s  a nice way to introduce bison to your diet if you have started to see it at your market and want to try it out.  You can also use beef stew meat if that is what you have instead.  This was very satisfying and also acceptable diet-wise enough for my neanderthal husband…. um, I mean, my triathalon-training, paleo-diet-following (hence the neanderthal comment) husband…. um, yeah….  (hee, hee. hee!  Love ya, honey!)

I am linking today to Sandra’s blog for Slow Cooking Thursday.  (I have done this in the past, but fell off the linking band wagon… It’s nice to be back!)  Head on over and check out the other tasty options for your crock pot!

Printable freezer labels for Bison & Sweet Potato Stew

Printable recipe card for multiple batches of  Bison & Sweet Potato Stew for the freezer.

Bison & Sweet Potato Stew
 
This fills a 6 quart crock pot.
Author:
Recipe type: gluten free, dairy free, gfcf, beef & bison, main, slow cooker, soups & stews
Serves: 12

Ingredients
  • 2 pounds bison steak, cut into ¾” cubes
  • 4 pounds sweet potatoes, peeled and cut into ¾” cubes
  • 1 pound white button mushrooms, quartered
  • 12 large shallots, peeled and quartered
  • 8 cloves garlic, peeled
  • 2 cup dry red wine
  • 2 14 oz can crushed tomatoes
  • 4 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons red-wine vinegar
  • ½ cup fresh parsley, snipped

Instructions
  1. Place bison, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving stir in vinegar and parsley.
  2. To freeze: Put all ingredients for one batch into a gallon-sized zip sealed freezer bag. In a small freezer bag package vinegar and parsley. Remove as much air as possible from both bags, seal, package together, label and freeze.
  3. To serve: Thaw. Put contents of large bag into slow cooker and stir. Cover with lid and cook on low 5 hours. Before serving stir in vinegar and parsley. Serve over rice or pasta and add a side salad.

Slow Cooking Thursday

Thursday, March 13, 2008

2 Comments $manage-tooltip$


Friday, March 14, 2008 – 01:13 AM
Bison and Sweet Potato Stew! What a unique recipe! did you purchase bison at your supermarket/

Friday, March 14, 2008 – 07:09 AM
We can get bison at our health food stores and the grocery store, Byerly’s.  At a grocery store it is usually with the grass-feed, organic, and “natural” meats.

Previous post:

Next post: