This time of year is incredibly busy, so it’s easy to let go of our health!
Simple self-care requires us to take the time to make a green smoothie, exercise, and cook good meals at home every day!
This can be overwhelming with a growing to-do list during the holidays, but here’s the thing: time and health are two of the most valuable resources we have. If you’ve been hit by the flu or another health crisis, you know this is true! And time, like our health, is under our control. We just have to make a plan and put health on our to-do list.
During our Healthy Challenge (get the details here) we have found that many of your responses have had to do with remembering to eat or cook food at home.
Today’s recipe is made in a slow cooker (or Instant Pot) so you can set it and forget about it. Come home with a hot home-cooked meal without having to spend a lot of time in the kitchen!
Crockpot Bison Stew
Our Crockpot bison stew is cleanliness friendly because we’ve swapped potatoes for parsnips. Yay!
Now, if you’re like us, you’ll soon have a house full of out-of-town guests! After a long day of travel, your guests will love nothing more than a warm and nutritious meal.
Simply throw all the ingredients into the cooking pot, put it down, call dinner finished, and get back to your shopping and holiday festivities.
enjoy!
With love and holiday cheer, J&J
Crockpot Bison
Stew Yields
: 4
servings Ingredients:
2
- TB. coconut oil
- 2-4 bay leaves
- garlic cloves, whole
- teaspoon sea salt 2 teaspoons
- peppercorn (optional)
- 1 pound bison pieces 2
- yellow onions, cut into thick pieces
- 4 celery stalks
- parsnips, peeled and
- 1-2 TB. parsley, finely chopped
- 32 oz. Low sodium Pacific beef broth/your own broth 1
- arrowroot starch
- 2 TB. water for arrowroot
4
1
4 carrots, peeled and chopped
, chopped 2
chopped
1
TB.
Directions: In a skillet over medium heat add coconut oil until melted. Add the onions and cook for 5 minutes and mix in the clay pot.
Place carrots, celery and parsnips at the bottom of the clay pot. Then add the bison on top of the vegetables. Add garlic, bay leaf, peppercorn and salt.
Pour the broth over all the ingredients. The liquid needs to cover the vegetables and stew. If you don’t have enough broth, add water. Cook the stew for 6-8 hours over low heat with the lid on.
During the last hour, light the fire to high. Take the arrowroot and mix it with 2 tablespoons of water until it breaks down into a liquid paste. Add to stew and stir until the stew thickens.
(If you don’t have time to turn the stew over tall the last hour, you can put the stew in a pot on the stove and bring it to a simmer. Add arrowroot and stir constantly until thickened.)
Optional: Top with chopped parsley.
Instant Pot
instructions
:
Turn on your Instant Pot and press Sauté. Add your coconut oil. Once melted, add your onions and cook for 5 minutes, stirring regularly.
Then add your carrots, celery, parsnips, bison, garlic, salt and peppercorns and mix them. Add the bay leaves and broth.
Tap Cancel on the Instant Pot.
Place the lid on the Instant Pot and turn it to lock it. Make sure the valve at the top of the lid is set to seal. Press the Stew or Manual button with 35 minutes. Both will provide you with the same time. Once the time is done, allow natural release for 15 minutes or more. Release the sealing valve once ready. Remember to wait until all the air is released before turning the lid.
Take the arrowroot and mix it with 2 tablespoons of water until it breaks down into a liquid paste. Add to stew and stir to thicken the stew.
Optional: Top with chopped parsley.
