To eat Paleo, is to eat and nourish our bodies with foods that our ancestors ate. How far back we choose to go in time, is up to each individual. Modern times often call for exotic ingredients like chia seeds. We use half a cup of these amazing seeds in a caramel apple chia parfait. As wonderful and appetizing as this dessert tastes, it is nothing our ancestors, near or far, would have ever thought to cook up. Eating locally was the only choice they had. But times change, and for the sake of nostalgia, sometimes we go back to the bison era, and try to refine the flavor of bison to our modern tastes.
Here and now, we aren’t just eating strips of sun-dried buffalo meat, we are combining ground bison with carrots, rutabaga and tomato for a quasi-campfire stew. Our greatest grandparents would certainly approve. Not only is bison meat making a comeback in the Paleo realm, it is doing so for good reasons. First off, most bison are grass-fed and more likely to be organic than beef. Bison are wild and proud of it! Caging them is generally not an option. The meat is also an excellent source of essential nutrients – B vitamins, zinc, iron and selenium to name a few.
So, get your fire ready (electricity is a wonder of the modern world) and get dinner started quick. Then you can sit and wait while it slowly cooks, as you dream of days gone by.
Slow Cooker Paleo Bison Stew Recipe
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. ground bison
- 5 carrots, finely chopped
- 2 rutabagas, peeled and diced
- 1 28 oz. can crushed tomatoes
- 1 6 oz. can tomato paste
- 1/2 onion, chopped
- 4 cups beef stock or water
- 4 cloves garlic, minced
- 2 tsp. paprika
- 2 tsp. thyme
- 1 tsp. sage
- Salt and pepper to taste
- Combine all ingredients in the slow cooker.
- Cook on high for 3 hours and then reduce heat to low and cook for another 1 or 2 hours.