This hearty stew recipe is quick and easy to make and can even be made in the slow cooker. It's filling and delicious, the perfect combination for a meal on a cold day. This recipe was created by Neil Zevnik at Better Nutrition
- 3 Tbs. coconut oil or ghee divided
- 1 1/2 lbs. grass-fed bison clod roast, cut into 1/2-inch cubes
- 1 large organic yellow onion, diced
- 4 large organic carrots, peeled & diced
- 3 ribs of organic celery, diced
- 2 24-oz. Bonafide Frontier Blend Bone Broth
- 2 cups frozen organic corn kernels
- 2 large organic Yukon Gold potatoes, diced
- 1 cup cooked pinto beans
- 2 small sprigs fresh organic rosemary
- Chopped organic Italian flat-leaf parsley for garnish
- Heat 2 Tbs. oil or ghee in a large heavy pot or Dutch oven over medium heat. Add bison, and cook, stirring, until well-browned. Remove from pot with a slotted spoon, and set aside. Add remaining oil, onion, carrots, and celery to the pot, and cook, stirring often, until onion is translucent.
- Add broth, and bring to a boil. Add corn, potatoes, beans, bison, and rosemary. Bring to a boil, reduce heat, cover, and keep at a vigorous simmer until meat is tender and vegetables are cooked but still firm, about 25 minutes.
- Remove cover, and increase heat to medium. Allow cooking uncovered until some of the broth evaporates and mixture reaches the consistency of a very thick soup or thin stew, stirring often to prevent burning. Remove rosemary sprigs, add salt & pepper to taste, and serve sprinkled with chopped parsley.