Gwen Wilson

Hunters Stew #SundaySupper
This stew has all the flavors you need to keep cozy and warm on the coldest of nights. You can easily substitute your favorite fall or winter veggies in this stew and be enjoying every spoonful of the rich, savory broth in about 30 minutes.








This months Sunday Supper is all about budget friendly meals. With four kiddos in sports, preschool, college {!!!} , dance, art, chess club, cub scouts and baseball I'm all for budget friendly meals! Christmas budget anyone???

Thanks for hosting this month T.R. from Gluten-Free Crumbley and David from Cooking Chat!




Ground bison is a very low fat, low cholesterol substitution for ground beef and is actually more like ground turkey than ground beef nutritionally speaking. Bison is lower in fat than beef and lower in cholesterol than chicken, making it a healthy alternative to these more commonly consumed meats. Just remember that the low-fat content makes it easy to overcook bison. Compared to farm raised cows, bison are mainly free range meaning they are not injected with hormones and antibiotics and consume a natural diet while roaming freely.








Butternut squash, brussel sprouts and beans are all fairly frugal pantry staples making this simple yet hearty stew a budget friendly supper. Bison is a bit more expensive than ground beef but well worth it when it comes to nutrition and taste. Tomato paste really adds an earthy and complex element when combined with the other ingredients in this stew requiring no additional herbs or spices. Just a bit of salt and pepper.








On a side note, I'm trying my hand at dark mood photography....... bear with me. Actually, it won't be a regular thing here on Simply Healthy Family as it's not my style but there is occasion where I'd like to create a "dark" mood as in this Hunters Stew. I obviously didn't do a stellar job on my first try but I'm a practice makes perfect kind of gal.






SERVES 8 TIME 30 MINUTES

You Will Need
A large cast iron enameled Dutch Oven
8 cups (2 quarts) Organic, free range chicken broth
1 pound ground bison1 large yellow onion, chopped
2 cups cooked white beans (cannellini or navy)
2 cups cubed butternut squash (1 small squash, I cheat and buy pre-chopped on this)
2 cups, smallish brussel sprouts, trimmed
1 heaping spoonful Organic tomato paste
1 tablespoon olive oilsalt and pepper to taste


Prepare all veggies ahead of time. Preheat Dutch oven over medium-high heat. Add olive oil. Add onion and sauté for 5-8 minutes. Add ground bison and cook till browned, 6-8 minutes lowering heat a bit if necessary. Add tomato paste and stir to combine. Pour in broth while scraping the bottom of the pot with a wooden or plastic spoon to remove browned bits.

Add squash, brussel sprouts, beans and salt, stir. Lower heat and cover. Simmer 15 minutes to warmed through. Add freshly cracked pepper to taste.







What are your families favorite Budget Friendly Meals? Share!

Have you ever cooked with bison, elk or other wild game? Would you?











Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

















Scrumptious Mains (Breakfast and Dinner)


Satisfying Sides


Sweet Treats


Sips, Spreads, and Snacks



Thank you for stopping by Simply Healthy Family. I love to hear from readers and appreciate any comments, ideas or questions.
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