Bison Stew is truly one of my favorite dishes. On a cold day (which there are many of here in Minnesota) it feels like it warms and nourishes me on so many levels. I like to add a little extra pepper to the cooking stew meat every once in a while- which gives it some more heat. The added pepper is especially good for Earth-types who need help keeping things moving within their bodies.
Free of Dairy, Gluten, Nuts, Corn, Eggs, Soy
Approximately 8 bowls
Can be eaten as soon as potatoes are cooked; ideally it should stew for several hours.
1 lb Bison Stew meat (or leftovers from a roast)
1 lb Carrots, diced (about 3 cups)
1 medium Onion, diced
1/2 large bunch of Celery diced, (about 3 cups)
1-2 cloves of Garlic minced coarsely
3 large Russet Potatoes cut into 1/4 inch cubes
2 Quarts Chicken, Lamb, Bison Stock (or use a combination)
1 tsp. Himalayan Crystal Salt or Sea Salt
1 T. Himalayan Crystal Salt or Sea Salt
1/2 to 1tsp. fresh ground Pepper (add larger amount during Spring months and for Earth-types)
2-4 T. cooking oil, I like Grapeseed or olive oil
*Use all organic and/or farm-raised ingredients.
Add 1-2 cups of the tender part of dandelion leaves (sliced in approximately 1/8″ slivers) to gently activate liver cleansing
Add 2-3 large leaves of chard; ribs removed, diced and cooked with celery, and leaves coarsely chopped and add to sautéing vegetables in the last 1-2 minutes after the celery is cooked.
Clean and prepare all veggies, and meat if necessary.
In a medium-sized fry pan add 1 Tablespoon of oil and begin to cook the bison stew meat (and juices) slowly on medium-low heat. Cover to keep in moisture and stir every couple of minutes. Season with the 1 tsp. salt and pepper when about 3/4 done. After a couple of minutes add garlic. Turn off heat once garlic is soft. Allow favors to combine. Bison should be cooked through but not stiff or rubbery. If using leftover roast, omit this step.
While the stew meat is cooking- in a large, heavy bottom stock pot, begin to heat 2 T. oil on medium heat.
Once pan and oil are to temperature, add carrots. Stir and cook for about 4-5 minutes until about 1/2 cooked.
*If bottom of the pan seems dry at any point add another Tablespoon of oil to the bottom of the pan, not on the veggies.
Add onions to stock pot. Stir and cook until nearly clear, about 3-4 minutes.
Add celery (and chard ribs and stems if using). Stir and cook until soft but not mushy, about 4-5 minutes.
*Opt. Add Chard or dandelion dandelion leaves and sauté for a couple of minutes to soften. Cook until greens brighten a bit.
To the vegetables in the stock pot add: cubed potatoes, cooked meat, stock and 1 T. salt
Bring to a soft boil. Stir every 10 minutes. Reduce heat to low once potatoes are cooked through. Let simmer on low for an hour or two to allow flavors to blend.
Take leftovers to work or school by reheating in the morning and putting soup in a Thermos specifically for soup or put in a Crock Pot and reheat on location. Great next-day meal!
Body-type and Wellness Insights
This is a well-rounded dish that is balancing for most Body-types.
Stews are naturally very balancing for Fall, Winter and even Spring months. The only type that needs to be mindful is the Earth-type, who will benefit by adding some extra pepper to help move all the Water Element that tends to slow down and become like stagnant water (showing up as mucous or simple water retention) during this season.
If a person has Earth dominance including issues with being overweight; reducing the potatoes and carrots by half can help. I also purposefully make my recipes low-salt as salt can always be added. Earth and Water-types easily retain water when they consume too much salt. Himalayan Crystal Salt is a milder, softer-flavored salt than while table (I do not use) or even sea salt.
This dish is excellent for Air-types who benefit from the nutrient dense stock, hardy root vegetables and overall moisture and warmth. I even eat it for breakfast, yum!