Crockpot Bison Stew (includes Instant Pot instructions)

This time of year is insanely busy, making it easy to push aside our health!

Simple self-care requires that we take the time to make a green smoothie, exercise, and cook good meals at home every day!

This can feel overwhelming with a mounting list of holiday to-dos, but here’s the thing – time and health are two of the most valuable resources we have. If you’ve been struck down by the flu or other health crisis, you know this to be true! And time, much like our health, is in our control. We just have to make a plan and put health on our to-do list.

During our Healthy Challenge (get the details here) we’ve found many of your responses have had to do with remembering to eat or cooking food at home.

Today’s recipe is made in a crockpot (or Instant Pot) so you can set it and forget it. Come home to a warm home-cooked meal without having to spend a lot of time in the kitchen!

Crockpot Bison Stew

Our Crockpot Bison Stew is cleanse-friendly because we’ve swapped out the potatoes for parsnips. Yay!

Now, if you’re like us, soon you’ll have a house full of out-of-town guests! After a long day of travel, your guests will love nothing more than a warm, nourishing meal.

Just toss all the ingredients into the crockpot, set it low, call dinner done, and get back to your holiday shopping and festivities.


With love and holiday cheer,

Crockpot Bison Stew

Yields: 4 servings


  • 2 TB. coconut oil
  • 2-4 bay leaves
  • 4 cloves of garlic, whole
  • 1 tsp. sea salt
  • 2 tsp. peppercorn (optional)
  • 1 lb. bison chunks
  • 2 yellow onions, roughly cut
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 2 parsnips, peeled and chopped
  • 1-2 TB. parsley, finely chopped
  • 1 32 oz. Pacific low sodium beef broth/your own broth
  • 1 TB. arrowroot starch
  • 2 TB. of water for arrowroot

In a sauté pan over medium heat add coconut oil until melted. Add onions and cook for 5 minutes and toss in the crock pot.

Place carrots, celery and parsnips on the bottom of the crock pot. Then add the bison on top of the vegetables. Add in garlic, bay leaf, peppercorn and salt.

Pour broth over all the ingredients. The liquid needs to cover the veggies and stew. If you do not have enough broth add water in. Cook the stew for 6-8 hours on low with lid on.

During the last hour, turn heat to high. Take the arrowroot and mix it with 2 tablespoons of water until it broken down into a liquid paste. Add to the stew and stir until stew is thickened.

(If you do not have time to turn the stew to high the last hour you can put the stew in a pot on the stove and bring it to a simmer. Add in the arrowroot and stir constantly until thicken.)

Optional: Top with chopped parsley.

Instant Pot Instructions:

Turn on your Instant Pot and press Sauté. Add your coconut oil. Once melted, add your onions and cook for 5 minutes, stirring regularly.

Then add your carrots, celery, parsnips, bison, garlic, salt, and peppercorns and mix them together. Add the bay leaves and broth.

Press Cancel on the Instant Pot.

Place the lid on the Instant Pot and turn to lock it. Ensure the valve on the top of the lid is set to sealing. Press the Stew button or Manual with 35 minutes. Both will provide you the same time. Once time is done allow natural release for 15 minutes or longer. Release the sealing valve once ready. Remember to wait until all the air is released before turning the lid.

Take the arrowroot and mix it with 2 tablespoons of water until it broken down into a liquid paste. Add to the stew and stir to thicken the stew.

Optional: Top with chopped parsley.

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Showing 6 comments
  • Brenda Tyler

    Regarding your Crockpot Bison stew recipe, I didn’t see what to do with the meat. Do you brown it before putting it in the crockpot or just add it on top of the vegetables?

    • Jo and Jules

      Hi Brenda, Great catch! We’ve corrected the instructions. The meat goes on top of the vegetables. You can brown the meat first, then sauté the onions if you would like as well. Both work great. XO, J&J

  • Kendra Stroud

    What are your thoughts on using beets instead of parsnips?

    • Jo and Jules

      Hi Kendra, YUM! Though we haven’t tried it, beets would be fantastic in this recipe. When you try it let us know what you think. XO, J&J

  • Kerry Barber

    I think I’ll switch the turnip for the parsnips or rutabaga, trying to do low-sugar right now. And I only have bison “hamburger”.

    • Jo and Jules

      Hi Kerry, Great idea! Those switch ups sound fantastic. Let us know what you think. XO, J&J

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