Fall Bison Vegetable Stew


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Fall Bison Vegetable Stew

A warm earthy stew grounding and supportive to the body.

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 1 lb. bison cubes
  • 5-6 small Yukon Gold potatoes
  • 6 carrots, chopped in coins
  • 1 medium onion, diced
  • 1, 28oz. can of stewed tomatoes
  • ¾ cup dried sprouted lentils
  • 1 cup broth
  • 1 Tbsp dried Oregano
  • 1 tsp of dried Basil
  • 1 tsp of dried Thyme
  • 1 tsp salt
  • Pepper to taste

Instructions

  1. Combine ingredients in pressure cooker.
  2. Cook for 20 minutes.
  3. If using slow cooker, brown meat first in 1 Tbsp extra virgin olive oil with onions. Add the rest of the ingredients and cook on medium heat for 5-6 hours.

Notes

Low FODMAP- Skip the lentils. Use green tips of scallions instead of regular onion.

I purchased my bison from Backyard Bison, located in Coopersburg, PA: http://www.backyardbison.com/

Tags

Occasions
Winter
Fall
Cooking
Pressure Cooking
Allergy
gluten free
dairy free
egg free
soy free
wheat free

Nutrition

Calories

1734 cal

Fat

19 g

Carbs

251 g

Protein

154 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://audreyfleck.com/recipe/fall-bison-vegetable-stew/