Thisis a thick and heartystew that works great with Bison,Elk or Beef. The perfect meal to warm up with ona cold day.
Author:Alizabeth Anderson
Prep Time:20 minutes
Cook Time: 8 hours (Or 1 hour with an Instant Pot)
Total Time: 8 hours20 minutes or 1 hour and 20 minutes
Yield: 6-8 servings
Ingredients
-
- 2 lbs.Bison Stew Meat (Elk or Beef Stew meat, or any roast cut into bite-size pieces would also be great)
- Salt
- Blackpepper
- 1–2 Tbsp. high heat tolerant oil or fat (Suet, tallow, avocado oil)
- 1 lb. baby, gold potatoes,into bite size pieces
- 3–4 large carrots, diced
- 3 celery stalks, diced
- 1 onion, diced
- 4–5 garlic cloves, minced
- 2 tsp. Herbs de Provence (Italian Seasoning would also work)
- 1 (15oz.) cancrushed tomatoes, drained
- 4cups of Beef,Elk or BisonBone Broth
- ½ cupdryred wine(dark beer is also tasty, both are optional)
Instructions(Slow cooker):
Pat the stew meatvery dry with a towel to remove any liquid.Season the meat with salt and pepper.
Heat a large skillet over medium-high heat and add the oil or fat. Once hot, sear themeat on all sides. You may need to work in batches to avoid overcrowding.
Once seared and golden on all sides, transfer the meat to the bottom of a slow cooker with the potatoes.
Then layer the carrots, celery, onion, garlic, Herbs de Provence,salt and pepper, tomatoes, stock, wine/beer.
Set your slow cooker on low for 8-9 hours.
Serve withadollop of plain Greek yogurt and a slice of sourdough bread! (if desired)
Instructions(Instant Pot):
Pat the stew meat very dry with a towel to remove any liquid. Season the meat with salt and pepper.
Dicepotatoes, carrots,celery and onion. Mince the garlic. Set aside in a bowl.
Add theoil or fat to the base of the Instant Pot and add the cubedmeat. Add theherbs,salt and pepper.
Turn the Instant Pot to “Sauté”
Allow themeattosauté untilthey are golden brown (about 10 min) and add the bowl of vegetables.Sauté untilthe onions are transparent.
Add the tomatoes, broth,andwine or beer if using, stir well and secure the lid.
Select “Manual” or “Pressure Cook” on high pressure and adjust the time to 45 minutes.
When the cycle finishes, allow it to naturally release for 10 minutes before turning the knob to venting according to manufacturer’s instructions.
Allow the Instant Pot to vent fully, remove the lid and serve!
ENJOY!!!
