Bison-Vegetable Stew (Fast prep/slow cook)

slow-cooked bison and bacon, tender root vegetables, rich tomato broth

1767 Past Meals

Serves: 4 Servings | Time to Table: Slow Cook | Calories: 336 | Category: Gluten-Free, Low-Calorie, Paleo | Excellent Source of: Iron, Protein, Vitamin C | Good Source of: Vitamin A


  • - 3½- to 4-quart Slow Cooker
  • - Chef's Knife
  • - Ladle
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Vegetable Cooking Spray

What We Send:

  • - Bacon
  • - Chicken Stock Concentrate
  • - Crushed Tomatoes
  • - Ground Bison
  • - Minced Garlic
  • - Roasting Vegetables
  • - Rosemary

Wine Pairings by @grapefriend

Bison and bacon are two hearty, big meats, so you need a big red to match. Northern Rhone Syrah packs a bold, peppery punch and often even smells like bacon!

Beer Pairings

A malty version of an English Pale Ale is perfect for meat-on-meat flavors.

TK Table Talk:

Do you believe in luck?

What To Do:

Bison-Vegetable Stew - Step 1

1. Make Stock: Whisk together chicken stock concentrate and 3¾ cups hot water

Bison-Vegetable Stew - Step 2

2. Coarsely chop bacon.

Bison-Vegetable Stew - Step 3

3. Prepare Slow Cooker: Coat a 3- to 4-quart slow cooker with vegetable cooking spray. Add vegetables, chopped bacon, bison (DO NOT BREAK UP MEAT), crushed tomatoes, stock, garlic, ONLY ½ teaspoon rosemary, and ½ teaspoon each salt and pepper. Cover and cook on LOW setting 7 to 8 hours.

To Serve: Break up meat with a spoon. Ladle stew into bowls.

Pro Tip:

Use beer in place of 1¼ cups of stock for an even richer flavor.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife.