Healthy Recipes

Savory Slow Cooker Bison and Vegetable Stew Recipe

If you're looking for a meaty alternative to beef, try this all-in-one, simple-to-make slow cooker buffalo vegetable stew.

Calories 247
Protein 17g
Fat 13g
Carbs 14g

North American bison provided nourishment for the Native American population for centuries, until the late 1800s when the herds became nearly extinct. Today, thanks to careful breeding programs and cooperation between government and ranchers, the bison has made a strong comeback and its meat is now appearing on dinner tables. Unlike cattle, bison aren’t subjected to antibiotics in their feed or growth hormones. The result? More flavor and richness, not to mention a multitude of health benefits (such as high levels of CLA, a fatty acid that may favorably affect body composition).

Slow Cooker Bison and Vegetable Stew Servings: 6
Prep time: 30 minutes   |   Cook time: 6 hours
You'll need
  • 1 lb ground buffalo meat
  • 1 onion, chopped 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 3 tomatoes, chopped (or 1 can stewed tomatoes)
  • 2 bay leaves
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 1 cup red wine
  • 1 (14-oz) can low-sodium beef broth Nonstick cooking spray

Although it’s similar to beef, buffalo must be handled and cooked differently. Since it’s very low in fat, be careful not to overcook it or let the meat dry out; it’s better to cook buffalo “low and slow.” Cook the meat to the same doneness you prefer in beef; however, I recommend medium to avoid overcooking.

1. Spray a skillet with nonstick cooking spray. Brown buffalo meat in the skillet over medium-high heat until cooked through. Place in a slow cooker along with all other ingredients. Turn cooker on high and simmer for 6-8 hours.