Recipenet "Bison Stew"

Recipes for Natural Health
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BISON STEW
GF, DF, SF

Type O Recipe

Ingredients

1 - 2 lbs organic stewing bison, OR lean
-- free-range organic beef
4 med white turnips, diced*
2 med onions, chopped
2 - 4 lg carrots, chopped
2 - 4 stalks celery, sliced
1 tsp dried parsley flakes
1/2 tsp thyme

1/4 tsp freshly ground pepper
24 oz can tomatoes (diced)
2 cups hot water (or as needed)
16 oz can Adzuki beans, drained and rinsed **
Dried kelp, to taste
3 tbs olive oil (stove-top method only)
Rice or spelt flour (stove-top method only)

Directions

CROCK POT METHOD

Toss everything into the pot and cook on high for 5 or 6 hours or until vegetables are tender, and meat is done.

* Potatoes are an "avoid" food for type Os which gives them the opportunity to experiment with other root vegetables. This recipe calls for turnips which some may consider a very strong flavoured vegetable. If turnips are not to your liking you can use other O-friendly root vegetables such as yams, sweet potatoes or parsnips.

** Adzuki beans are optional in this recipe. They are one of the few highly beneficial beans for type O. As organic meat can be expensive, these beans can serve as a protein boost for those who use only 1 lb of meat.

STOVE-TOP METHOD

Roll bison/beef cubes in a little rice or light spelt flour. Heat olive oil in large soup pot and brown meat until richly browned on all sides. Sprinkle with pepper. Add the 2 cups hot water (or as needed) to cover the meat, then cover pot tightly and simmer gently until meat is tender (about 1 1/2 to 2 hours). Half an hour before serving time add vegetables and rest of seasonings. Continue cooking until vegetables are tender.

Makes a large batch. Freezes well.

This recipe was originally designed for a crock pot. We found stove-top instructions for a basic beef stew in an old fashioned cook book. Though this recipe was not tested using this method we are confident that these time honoured instructions will work for those who do not own a crock pot.

"A tasty, hearty dish that's easy to make (I used a crock pot). What I like is the stew can be frozen into smaller portions for quick meals when I don't feel like cooking. I have tried this recipe using turnips and carrots and also with sweet potatoes and parsnips. Both versions were delicious!"

Carl Berger, tester

Recipe published: Spring, 2001

Robin's Kitchen

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