Photo courtesy of the original post at BlissTree.com.

Read the whole post here and learn a few factoids about why bison is superior to beef!

Slow-Cooker Bison Stew

Ingredients:
1 pound ground bison
5 carrots, sliced
2-3 medium yukon gold sweet potatoes, sliced (Yukon golds? More like yukon yucks if you ask us. If you’re strict Paleo, omit potatoes all together. The stew will still turn out great.)
1 (28 ounce) can organic crushed tomatoes
1 (6 ounce) can tomato paste
1/2 yellow onion, chopped
4 cups water
4 cloves chopped garlic
2 teaspoons paprika
2 teaspoons thyme
1 teaspoon sage
salt + pepper to taste

Preparation:

1. Brown bison meat on stove. Drain. (Optional to drain it. Bison is pretty lean and adding that fat in the stew is not a bad idea.)

2. Combine bison with all other ingredients in slow cooker.

3. Cook on high for at least 2 hours, then on low for 1-3 more hours. Alternately, you could cook solely on low for a longer time period, say if you want to get the stew going before you leave for work go outside and do some tabata snow shoveling in the morning and have the stew for lunch that afternoon.

OR…

If you’ve become a total wuss because 55 degrees is the new 25 (polar bears are losing their homes but really it’s hard to not be a fan of this. Like, what’s seasonal affective disorder?) then stay inside, pretend it’s not snowing, and dream of more temperate climates with this video.