Wild Game Stew (Vegan Option)

Name: Wild Game Stew (Vegan Option)
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6
Ingredients: 2 lb bison, elk, or grass-fed beef, stew meat; 1 stem rosemary, fresh; 1 tbsp olive oil; 4 cups (bone) broth; 1 onion, chopped; 1 fennel bulb, thinly sliced; 2 bunches radishes; 2 golden beets, peeled; 2 kohlrabi, peeled; 2 stalks celery, chopped; 8 button mushrooms chopped; ½ cup red wine; 3 tbsp coconut aminos; 2 cloves garlic; ¼ cup parsley, fresh, minced; 1 tsp thyme, dried; 2 bay leaves; to taste sea salt; carrots, parsnips, zucchini, winter squash, and/or pumpkin, diced; tomatoes and/or bell peppers, diced

April 18, 2022 Andrea Wyckoff

This Wild Game Stew is awesome with a mix of mushrooms in place of the meat for those who want a vegan option. For the mushroom version, I reduce the liquid to 2 cups and reduce the cooking time to 30 minutes to an hour. Feel free to add or omit any veggies you’d like to! This stew always comes out fabulous when I rely on the veggies I happen to have on hand at the time. Pictured is the wild game stew made with bison and served with my starch-free toasted tahini “Wonder Bread”.

Ingredients

bison, elk, or grass-fed beef, stew meat		2 lb
rosemary, fresh		1 stem
olive oil		1 tbsp
(bone) broth		4 cups
onion, chopped		1
fennel bulb, thinly sliced		1
radishes		2 bunches
golden beets, peeled		2
kohlrabi, peeled		2
celery, chopped		2 stalks
button mushrooms chopped		8
red wine		½ cup
coconut aminos		3 tbsp
garlic		2 cloves
parsley, fresh, minced		¼ cup
thyme, dried		1 tsp
bay leaves		2
sea salt		to taste

Optional Starchy Veggies:

carrots, parsnips, zucchini, winter squash, and/or pumpkin, diced

Optional Nightshade Veggies:

tomatoes and/or bell peppers, diced

Directions:

In a large crockpot or stew pot, heat up bone broth or water.
In a skillet, heat the oil, and quickly sear cuts of meat over medium-high heat with the fresh rosemary. Lightly cooking each side of the meat will help keep it tender and juicy in the stew. Add seared meat to the pot with broth (water).
In the skillet, sauté fennel, radish, and onions until lightly caramelized and soft, and then add veggies to stew broth.
Deglaze the skillet with red wine as this will help to grab the extra flavors left behind. Then add wine to the stew.
Add in remaining ingredients to the stew: golden beets, kohlrabi, celery, parsley, extra herbs, garlic, sea salt & pepper, and coconut aminos.
Bring to a boil, reduce to a simmer and cook for 2 to 3 hours.
Add sea salt to taste.
Serve this Wild Game Stew (Vegan Option) with a side of my starch-free Wonder Bread.