Slow-cooker bison stew and chive/cheddar gougeres

Main Dish
2 servings
25 min
15 min
Very Easy


Number of serving: 2
1 pound cubed stewing bison meat

1 1/2 cups diced potatoes

1 1/2 cups sliced carrots

1 cup chopped celery

1 medium onion

1 can diced tomatoes

1 cup beef broth

1 tsp salt

1 tsp dried parsley

1 tsp dry mustard

1/2 tsp pepper

1/4 cup water / 1 tbsp corn starch

1/2 cup water

1/4 cup unsalted butter

1/2 cup flour

1/4 tsp salt

1/4 tsp paprika

2 large eggs

1/4 cup grated parmesan cheese

2/3 cup + 2 tbsp Old Cheddar Cheese

3 tbsp finely minced chives


  • Combine all of the ingredients except water and corn starch. Cook on low for 7-8 hours or on high for 4-5 hours. If juices are runnier than you would like combine water and corn starch and let simmer.
  • Put water and butter into a pot and bring to a boil. Take it off the heat. Combine flour, salt, and paprika and add to the water/butter mixture. Stir until the contents form into a ball of dough.
  • Let the dough cool for 5 minutes. Beat in the eggs one at a time and then mix in the cheeses and chives.
  • Scoup the dough by the tablespoon onto a baking sheet and sprinkle some additional cheese on the top. Bake at 400F for 25 minutes.


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