Beet Bison Stew


1 lb (450g) ground bison
1 cup shallot (peeled & finely diced)
1 cup carrots (finely diced)
3 cups beets (peeled & finely diced)
2 cups purple cabbage (finely diced)
1 tablespoon white vinegar
6 cups vegetable or beef broth (see recipe on website)
Sour cream
1/2 cup fresh dill (chopped)
1 egg beaten
3 cloves of garlic (peeled & grated)
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon organic olive oil


1. In a bowl whisk 1 egg. Set aside.
2. In large saucepan heat oil and add garlic, shallots, salt, & pepper. Cook until shallots are soft. Add bison and mix into egg mixture.
3. Combine together and roll into small meatballs.
4. Add in bone broth ,carrots, beets, and  cabbage into saucepan
5. Bring to a boil & simmer for 40 mins.
6. Remove from heat & stir in vinegar.
7. Serve into bowls and top with sour cream and dill.

Prep time: 15 mins.
Cooking time: 40 mins.
Serves 4 people

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