Slow-cooker bison stew and chive/cheddar gougeres

Ingredients

• 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

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Pot-au-feu, the french stew

Preparation

• 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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