Fall is here, and with fall comes cozy sweaters, warm fires, and flavors of pumpkin, cinnamon, and apple. Perfect for fall are warm comfort foods, stews, soups, braises, and roasts. For this fall we created a tasty recipe for bison stew.
We were fortunate to receive some tasty bison stew meat from US Wellness Meats. We love bison, and we love everything that we receive from US Wellness, so we were very anxious to cook up something amazing with this product!
For this recipe we wanted to add a slight twist. For this we added chopped cauliflower to the stew to fill the potato void that usually comes with a comforting bowl of stew. The cauliflower was amazing in our hearty stew. We added the cauliflower toward the end of cooking in hopes that it would hold together better. The end result was more like having rice in our stew, because the cauliflower did fall apart a bit from boiling in the stew, but it was still incredibly delicious.
- 2 pounds bison stew meat
- 1 quart Imagine beef broth, reduced sodium
- 2 cups chopped celery, plus one cup celery greens
- 1 large onion, chopped
- 1 head cauliflower, chopped
- Salt and pepper to taste
- 1 tablespoon coconut oil
- One bunch each, fresh rosemary and thyme
- In a cast iron skillet, brown bison stew meat on all sides in coconut oil.
- Transfer seared bison meat into a large soup pot.
- Place chopped onion and celery into the pot with the bison.
- Pour beef broth over meat.
- Season liberally with salt and pepper.
- Place herbs, and celery greens into the pot, and turn burner onto medium heat.
- Bring stew to a boil, stirring often.
- Once stew comes to a boil, turn heat down to low, and cover with a lid.
- Simmer stew for 6-8 hours, adding the chopped cauliflower for the last hour of cooking.
As always, enjoy.