Slow Cooker Bison and Vegetable Stew

Slow Cooker Bison and Vegetable Stew

Servings 6-8


  • 2 lbs grass-fed bison cut into 1-inch cubes
  • 1/2 lb carrots chopped
  • 4 stalks celery chopped
  • 1 red onion chopped
  • 1 large Japanese sweet potato chopped into 1-inch cubes
  • 1 bunch organic kale torn into small pieces
  • 2 cloves garlic minced
  • 1 Tbls fresh rosemary
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 4 cups beef bone broth

Servings: 6

Units: US Imperial


  1. Add all ingredients except for kale into the bowl of a crock pot. Cover and turn on to medium heat. Let cook for 6-8 hours.
  2. Before serving, add kale to crock pot and stir in. Cover and let wilt for about 10 minutes or until tender.
  3. Serve in individual bowls. Garnish with parsley if desired.

Bison is a nutritional powerhouse with protein, iron, vitamin B, and Omega-3s. Bison contains just as much of that essential fatty acid as salmon, with a deep umami flavor that is richer than that of beef.

Share This Post On