Bison Sweet Potato Stew
Yield: 8 servings
Ingredients:
- 1 ½ Tablespoon oil (divided)
- 1 pound of bison or beef stew meat, trimmed
- 2 parsnips, scrubbed with clean vegetable brush under running water, chopped
- 2 carrots, scrubbed clean with clean vegetable brush under running water, chopped
- 2 poblano peppers, scrubbed with clean vegetable brush under running water, seeds removed and chopped
- 2 sweet potatoes, scrubbed with clean vegetable brush under running water, peeled and chopped
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ cup masa
- 4 cups of low-sodium beef, bison, or vegetable broth
- 1 cup of water
Directions:
- Wash hands with soap and water.
- In a large saucepan, heat 1 tablespoon of oil over medium heat. Add meat chunks in small batchesand cook for 1-2 minutes or until the meat is browned on the outside. Set aside and keep warm.
- Return the saucepan to medium heat. Add ½ tablespoon oil. Add parsnips, carrots, poblano pepper, and sweet potatoes. Sautee for 5 minutes.
- Add paprika, thyme, chili powder, salt, and masa and stir until combined.
- Add meat and 4 cups of broth, 2 cups of water and stir.
- Bring to a boil and then lower to simmer and cook for 45 minutes to an hour, or until meat and vegetables are tender and broth is thickened.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
Source:
Recipe Source: Indigi Kitchen
