I consistently order the bison stew meat from US Wellness Meats. I blame Jan’s Sushi Bar for this fantastic recipe, which keeps me ordering stew meat despite the fact that I have made her recipe a zillion times and cannot make it anymore. So my new mission in the kitchen has been to come up with a use for bison stew meat. Last week’s adventure was a beef curry thing that was disgusting (you’re welcome for not posting it). This week, I asked good ‘ol Sally for help. Sally Fallon that is.
Nourishing Traditions is a book I bought when I was still making most of my recipes from websites like Vegan YumYum and 101 Cookbooks. I wasn’t a vegetarian anymore, but I still cooked like one. I bought Nourishing Traditions, thinking, “this book is going to change my life.” And though I rarely make recipes out of it, it was the first step in my real food journey.
So, this recipe is a modified version of Sally’s Beef Stew with Chilies. It is so tasty and nourishing. Avocado and hot sauce complete the deliciousness.
Slow Cooker Beef Chili Stew
2 lbs of stew meat (I used bison)
juice of 2 lemons
2 1/2 cups broth (I recommend making your own)
1 1/2 white onions
3 carrots, chopped
2 cans green chilies (4 oz each)
3 cloves garlic, peeled and smashed
2 tsp epazote (or oregano)
1 1/2 tsp cumin
2 T fish sauce (Red Boat, of course)
hot sauce and avocado for garnish
Marinate the beef in the lemon juice overnight. Grab your slow cooker and throw the drained beef, broth, onions, carrots, chilies, garlic, spices, and fish sauce inside. Sprinkle with salt (you can taste it for salt after it cooks). Put the slow cooker on low for 12 hours.
Serve with sliced avocados and hot sauce. Enjoy!