Bison Stew


  • 3 lbs of 100 percent Grassfed Bison Roast, Rib Steaks or Short Ribs
  • 1 TBSP of Olive Oil/Coconut Oil (Choose a BPA FREE can or glass bottle due to high fat content)
  • 1 TBSP of minced garlic (salted)
  • 2 tsp Himalayan Salt
  • 2 tsp Black Pepper
  • 2 tsp chili powder
  • 2 tsp coriander
  • 1 tsp cardamom
  • 1 quart of water
  • 1 10 oz boxed diced tomatoes (due to high acidity, buy boxed or BPA FREE canned tomatoes)
  • 2 cups of Red Wine
  • 1/4 C Fresh Lime Juice
  • 1/2 cabbage chopped
  • 1 Sweet Onion chopped
  • 8 carrots peeled (look for organic multi colored carrots to eat the rainbow)
  • 6 new potatoes quartered
  • 1 16 oz. pkg frozen peas
  • 6 stalks of celery chopped


Preheat Crock Pot to browning cycle.  Rinse ribs, pat dry.  Mix all dry spices together and sprinkle half mixture on bison.  Melt Coconut oil in Crock Pot on Browning Cycle and brown bison 3-4 minutes on each side.  Add tomatoes, Red Wine, and water to completely submerge meat.  Lower temperature on crock pot to 200 degrees.  Cook for 6 hours or overnight.  Skim off any visible fat or foam from the top, remove bones and add remaining spices, vegetables and bring to boil.  Reduce heat and simmer for 1/2 hour.