Bison Sweet Potato Stew and Whole30 Week 2

  
The second week of my whole30 has been going well! I tried more things I’ve never had before – roasted figs (available fresh this time of year!), bison stew, and beef tallow for cooking were all highly successful experiments!

  
As I suspected, it was much more difficult to find new species to include in my diet this second week. A lot of the foods I ate the first week were staples that I needed to include this week (coconut, olives, chicken, beef). It is getting cooler outside, though, so I drank more tea this week. So far teas and spices have seemed like the best way to add more species into my diet! Here are the new species I added to my list this week:

  1. Ficus carica (Figs)
  2. Sinapis alba (Mustard)
  3. Bison bison (Bison)
  4. Rosa sp. (Rose)
  5. Elettaria cardamomum (Cardamom)
  6. Syzygium aromaticum (Cloves)
  7. Coriandrum sativum (Coriander)
  8. Glycyrrhiza glabra (Licorice)
  9. Cinnamomum cassia (Cinnamon)
  10. Cyclopia intermedia (Honeybush leaf)
  11. Panax quinquefolius (American ginseng)
  12. Medicago sativa (Alfalfa leaf)
  13. Angelica sinensis (Dong quai)
  14. Hibiscus rosa-sinensis (Hibiscus)
  15. Astragalus membranaceus (Astragalus)
  16. Fragaria x ananassa (Strawberries)
  17. Citrullus lanatus (Watermelon)
  18. Asparagus officinalis (Asparagus)

I’m up to 69 species total. My goal is 200 species over 30 days, but we’ll see what I can get!  Just for fun, here’s my bison stew recipe, modified from this recipe. 

  
Bison Sweet Potato Stew

  • 1 lb bison stew meat
  • 2 tbsp beef tallow or other cooking fat
  • 2 large sweet potatoes, peeled and cubed
  • 4 carrots
  • 4 stalks celery
  • 2 large onions
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 4 cups bison bone broth
  • Salt to taste

Brown the meat: 

  • Heat the tallow over medium-high heat in a large stock pot. 
  • Add the stew meat and brown on all sides 
  • When the meat is brown remove it from the pan (leaving any residual fat behind). 

Make a mirepoix:

  • Chop the carrots, celery, and onions to similarly sized pieces. 
  • Place the vegetables in the stock pot with the residual fat. Cook over low heat very slowly, allowing the vegetables to sweat. 
  • Stir frequently, do not let the onions get brown. Cook until onions are transluscent. 

Make the stew:

  • Add the bison back into the pot along with the remaining ingredients. 
  • Increase the heat to high and bring the stew to a boil. Decrease the heat to medium-low and simmer for 1-2 hours. The longer you cook it the more flavor will develop!
  • Remove the bay leaves and serve hot!
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