Fall Bison Vegetable Stew

A warm earthy stew grounding and supportive to the body.


  • 1 lb. bison cubes
  • 5-6 small Yukon Gold potatoes
  • 6 carrots chopped in coins
  • 1 medium onion diced
  • 1, 28 oz. 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


  • Combine ingredients in pressure cooker.
  • Cook for 20 minutes.
  • 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.


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/