Bison Sweet Potato Poblano Stew

This stew is guaranteed to provide a bit of warmth to your winter months. Feel free to use other meat as available or change the proportions of root vegetables. 

Bison Sweet Potato Poblano Stew


For flour mixture:

  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 cup masa
  • Oil for browning

For stew:

  • 1 lb of bison stew meat
  • 2 parsnips
  • 2 carrots
  • 2 poblano peppers
  • 2 sweet potatoes
  • 4 cups of broth beef, bison, or vegetable broth
  • 2 cups of water


  • Mix flour mixture together and coat chunks of stew meat.
  • Heat oil in a frying pan and brown the outside layer of the meat. Remove from heat and set aside.
  • Cut parsnips, peel and cut carrots, remove seeds and stem from poblanos, and peel and cut sweet potatoes.
  • Add meat, parsnips, carrots, poblanos, and sweet potatoes to slow cooker. Add 4 cups of broth and 2 cups of water.
  • Cover and cook on low for 6-8 hours or until meat is tender.