There’s something extra special about stew this time of year. Stew is nostalgic for me because my mom always used to make it for us when I was a kid. This recipe was an upgraded take on an old favorite with all the flavors of the season and bison stew meat courtesy of US Wellness Meats.
It’s an extra special recipe because Rusty and I got to create it together in one of those flowy evening scenarios where the girls played together contentedly, music played in the background, and the inspiration just came.
And this recipe has an extra special place in my heart now. It’s the New Years Eve meal we had around a campfire (along with sourdough focaccia), just a couple hours before I went into labor with our Indie girl (hear that story here). I was nourished body and soul for her incredible home birth, and I am so grateful.
I love that we have a freezer full of US Wellness Meats organ meat options and fun less-common meats like lamb and bison! And it’s all sourced from the highest quality small-family farmers, who care for the animals and the planet, which means that it’s not only good for our bodies, but also better for the planet. Whether it was for nourishing me for her home birth (and always) to offering the best options for feeding Indie her first foods, we can always count on US Wellness Meats.
This recipe will be on repeat all fall and winter season long (and well into spring given our chilly spring months up here).
It’s so simple to make, so soul warming, and I swear the flavors just get better each night as leftovers. We enjoyed this 3 nights in a row, and no one was sick of it. I hope you enjoy it too!
So, cheers to nourishing and soul-warming stew and food as love language.
Slow Simmered Bison Stew Recipe
Recipe By: Laura Bruner | My Radical Roots
Time: 3 hours
USWM Shopping List: Bison Stew Meat, Ghee, Bone Broth
- 1 tablespoon ghee or avocado oil
- 2 teaspoons sea salt + plenty more to taste
- 2 pounds grass fed bison stew meat
- 3 carrots, sliced
- 3 celery stalks, chopped
- 1 yellow onion, diced
- 2-3 potatoes, cubed
- 1/2 bag organic frozen peas
- 1/4 cup red wine (may I suggest Scout and Cellar, so you can have a glass and enjoy clean wine while you cook!)
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 2 bay leaves
- approximately 1.5 cups bone broth (enough to almost cover the contents of your stew but not completely submerge)
- 1 teaspoon organic corn starch or tapioca flour
- Set a large dutch oven or pot to medium high heat and add ghee or oil.
- Once hot, sprinkle stew meat with sea salt and then to pot, allowing to sear, and the flip until each piece is seared on all sides.
- Remove meat from pot, leaving juices, add a little more fat if needed, and then your onions, cooking until translucent.
- Add celery and carrots, stirring until just cooked, and then pour in your wine, scraping the bottom of the pot to get all the delicious flavor up.
- Cook down the wine for about a minute, and then stir in your potatoes and the stew meat.
- Sprinkle in sage and thyme and then pour in bone broth, until about 1/4 inch from the top of the pot contents.
- Add bay leaves, and then cover, allowing to simmer for 2.5-3 hours, until meat is fall apart tender.
- Now stir in a sprinkle of the cornstarch or tapioca flour at a time, stirring as you do, until you get your desired consistency (we like it a little thick).
- Serve hot, perhaps with a slice of buttery sourdough ENJOY!
This will be a staple all season long. I hope you love it too! Happy soul warming. I hope you enjoy this one as much as I do! If you make it, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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