Barley & Bison Stew with Warm Spices
This hearty bison stew with carrots, celery, fingerling potatoes, and barley is seasoned with warm seasonal spices for a highly nutritious one pot meal.
Servings: 6
Calories: 473kcal
Cost: $20
Equipment
- 1 Slow Cooker
Ingredients
- 3 pounds Bison Stew Meat See notes
- 1 tablespoon Olive Oil
- 2 cloves Garlic
- 1 Onion
- 4 cups Beef Broth
- 3 Carrots medium
- 3 Celery stalks
- 1 pound Fingerling Potatoes
- 1/2 cup Hulled Barley
- 1 tablespoon Balsamic Vinegar
- 1 1/2 teaspoon Turmeric ground
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/2 teaspoon Oregano
- 1/8 teaspoon Cinnamon
Instructions
- Turn on your slow cooker to the stove top setting on high or use a skillet on your stove. Add a tablespoon of olive oil followed by the bison meat. Stir to brown the meat on all sides. If you wish to skip browning the meat, just add your meat to your slow cooker.
- Dice your onion into small pieces and add to skillet to saute. Peel your garlic and mince or grate it. Cook the onion for 4-5 minutes until soft, then add the garlic and cook for one minute. Scoop the onion and garlic into the slow cooker.
- Pour 4 cups of beef broth into the slow cooker. Then chop your carrots, potatoes, and celery into bite-size pieces and add to the pot.
- Rinse your 1/2 cup of hulled barley, then add it to the slow cooker.
- Add your tablespoon of balsamic vinegar to the pot, followed by the turmeric, paprika, oregano, salt, pepper, cinnamon, and bay leaf. Stir to combine.
- Set your slow cooker to low for 8 hours, or high for 4 hours.
Video
Notes
If bison stew meat is unavailable, you can use ground bison.
Store leftovers in the refrigerator for 3-4 days. Reheat on the stove over medium heat.
Nutrition
Calories: 473kcal | Carbohydrates: 31g | Protein: 50g | Fat: 17g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 159mg | Sodium: 1551mg | Potassium: 1329mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5277IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 8mg
