Crockpot Bison and Barley Stew

As I mentioned earlier in the week, we gamed a LOT on President's day. We had a really nice lunch of Tomato Bisque and Roasted Chicken, and for dinner we utilized the magic of a Crockpot and came up with this magically dish. The bison, while it had a bit of connective tissue, was spectacular after a nice trimming and slow, long cooking. If you can get your hands on it, do it with that. If not, a cut of beef would do just fine.

Crockpot Bison and Barley Stew 
Ingredients
1 onion, sliced
3 large carrots, sliced
3 cloves garlic
2 tablespoons dried thyme
8 oz mushrooms, caps only
1 pound of fingerlings, cubed
1 can tomato paste
32 oz oz beef stock
2 pounds of bison
1/3 cup of Irish Whiskey
16 oz stock of choice
8 oz barley

Method

In a large heavy-bottomed saucepan, cook the onions and carrots in oil and butter, on medium-high heat until they are translucent/soft.  Add the dried thyme and garlic and stir until garlic is fragrant. Put into Crockpot on low heat. Also, add the mushroom caps and cubed potatoes.

Mix 8 oz of tomato paste with 16 oz of beef broth, breaking up the paste and add to Crockpot.

Brown the bison (which you should salt and pepper liberally)  on a high heat to seal in juices in the sauce pan. Deglaze the pan with 1/3 of a cup of Jameson. Allow to bubble for 1 minute and add all of it to the Crockpot. 

Cover with enough beef stock until mostly covered. Cook on low for 6-8 hours.

about 30 minutes before serving, heat stock of choice and cook barley with in it. Add cooked barley to crock pot and put to Hot until ready to serve. Serve with Irish soda bread and salted butter.

Why is this picture so awesome? Because I didn't take it. Kris did!

It was agreed, this was stupid good. We all promptly fell into silence as we ate this and, also, into food comas after dinner. I am very excited that I feel confident in the ways of "Crockpotery" before hitting pregnancy as I hear I will use it a heck of a LOT then.

Here is to carrots cooked all day in meat juices!