Meanwhile back on the SayersBrook Bison Ranch…..Bison London Broil Stew

February 11, 2017 at 6:23 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook wesite ( we have another delicious Bison recipe, Bison London Broil Stew. But Bison isn’t the only meat you can purchase. They have an excellent selection of; Bison, Elk, Wild Boar, Hams, Ostrich, and more! Plus check out all the delicious and healthy recipes like this week’s Bison London Broil Stew. So now more on that Stew! Enjoy and Eat Healthy!




Bison London Broil Stew

3 lbs. Bison London broil, 1″ cubed
3 T. dried basil
6 T. all-purpose flour
1 1/2 T. dried oregano
7 T. virgin olive oil
1 1/2 T. dried thyme
2 lg. Vidalia onions, 1″ slices/wedgessayersbrook
3 bay leaves
6 cloves garlic, coarsely chopped
salt & pepper to taste
2 c. celery, coarsely chopped
20 oz. button mushrooms, quartered
3 c. red Burgundy wine
2 (14-oz.) cans artichoke hearts, drain
2 (14-oz.) cans beef broth and quarter
2 (11.5-oz) cans V-8 vegetable juice
2 lbs. fresh asparagus, 1 inch pieces
1 (15-oz.) can tomato sauce


Place bison cubes in a large plastic bag with flour. Seal bag and shake well to thoroughly coat meat. In an 8 1/2 quart sauce pan, heat 4 tablespoons olive oil over medium-high heat. Brown meat cubes on all sides, turning frequently. Remove browned meat from pan. Add 2 tablespoons olive oil to pan. Add garlic, onion, and celery to pan and saute’ over medium-high heat until golden brown. Return meat to pan. Add 1 1/2 cups wine, beef stock and V-8 juice, scraping the crusting bits from the bottom of the pan. Stir in the tomato sauce, basil, oregano, thyme, bay leaves, pinch of salt & pepper. Blend well, bring to boil over high heat and simmer gently (uncovered) for 1 hour; stirring about each 15 minutes to scrape up bottom of pan. Stir in remaining wine, mushrooms, artichoke hearts and asparagus. Simmer for about an hour. Remove bay leaves and taste for seasoning. Enjoy! Serves 10. Note: This stew freezes well, as long as veggies are covered by “sauce”.


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Grilled London Broil & Sauteed Mushrooms and Crumbled Bleu Cheese w/….

August 18, 2012 at 5:21 PM | Posted in baking, BEEF, diabetes, diabetes friendly, grilling, potatoes, vegetables | Leave a comment
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Today’s Menu: Grilled London Broil & Sauteed Mushrooms and Crumbled Bleu Cheese w/ Grilled Asparagus, Grilled Seasoned Potatoes, and Whole Grain Bread.

Wow capped off a beautiful Saturday with a fantastic Grilled Dinner! Grilled London Broil & Sauteed Mushrooms and Crumbled Bleu Cheese w/ Grilled Asparagus, Grilled Seasoned Potatoes, and Whole Grain Bread. I had half a London Broil left in the freezer that I used. I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Steakhouse Seasoning. I grilled it on high about 4 minutes per side. It came out just perfect, medium rare! I topped it with Sauteed Mushrooms and Crumbled Bleu Cheese.

Along with the Steak I had Grilled Asparagus that I rubbed with a little Extra Virgin Olive Oil and seasoned with Sea Salt. The Asparagus is a Meijer Brand Asparagus that you can warm in a skillet or bake, which is what i did. Baked at 450 degrees for 10 minutes. I also prepared some Sliced Cheese and Herb Seasoned Potatoes. These were Meijer Brand also and very easy to prepare as well. Just warm in a skillet for about 5 minutes and their done. The Bread was Healthy Life Whole Grain Bread.

The Grilled Steaks, Asparagus, Potatoes, and Whole Grain Bread, what a meal! Any meat is just unbelievable when grilled. I’m looking forward to purchasing the Big Green Egg Grill hopefully next summer and really putting it to use! For dessert I baked some Pillsbury Apple Turnovers. It’s been a good day!

*The crumbled bleu cheese and mushrooms were added after the picture, sorry for poor picture quality,

Grilled Chipotle London Broil Wrap

May 26, 2012 at 5:41 PM | Posted in BEEF, diabetes, diabetes friendly, Flatout Flatbread, leftovers, vegetables | Leave a comment
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Today’s Menu: Grilled Chipotle London Broil Wrap

I used the leftover London Broil from the other day and I had the begining of some fantastic Wraps! I sliced the remaining London Broil into thin slices and wrapped them in paper towels and warmed them up in the microwave. For the Wrap I used Flatout Light Italian Flat bread. Love these they are 100% Whole Wheat , High Fiber, and only 90 calories and 16 carbs, I left the info and web link at the end of the post. I topped the Steak with JB’s Fat Boy Chipotle Sauce, sliced Deli Jalapenos, sliced Black Olives, Lettuce, Daisy Reduced Fat Sour Cream, fresh Grated Havarti Cheese and fresh grated Smoked Dutch Gouda. After assembling the wrap and folding it I put it in the microwave for 35 seconds. The lean and delicious Steak along with heat of the Jalapenos, Chipotle Sauce, and the fresh and creaminess of the Smoked Gouda Cheese and Havarti Cheese just makes an unbelievable Wrap! For dessert later a Mango-Cheesecake Parfait that I had made yesterday. You can find the recipe for this on an earlier post from today.

Flatout Light Italian Herb Flatbread

NEW Even Better Taste!
90 Calories
High Fiber
60% Less Net Carbs than sliced bread
100% WholeWheat
Low Fat
0g Sugar
The Best Life Diet Approved
Whole Grain approved, 8g or more per serving

Nutrition summary:
Calories 90
Fat 2.5g
Carbs 16g
Protein 9g

There are 90 calories in a 1 flatbread serving of Flatout Light Italian Herb Flatbread.
Calorie breakdown: 18% fat, 52% carbs, 30% protein

Grilled London Broil w/ Red, White, and Blue Roasted Potatoes, Sauteed Mushroom Blend,..

May 24, 2012 at 5:37 PM | Posted in BEEF, diabetes, diabetes friendly, Healthy Life Whole Grain Breads, low calorie, low carb, mushrooms, potatoes | Leave a comment
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Today’s Menu: Grilled London Broil w/ Red, White, and Blue Roasted Potatoes, Sauteed Mushroom Blend, and Whole Grain Bread

I think Summertime is here! It’s 90 degrees and getting very humid out, never bad enough not to grill though! I had a grilled London Broil Steak that I had seasoned with Sea Salt and Ground Black Pepper. Grilled it on medium high about 4 minutes per side. Came moist and juicy. I’m saving half the Steak for another dish Friday or Saturday. I prefer Bison but the London Broil isn’t a bad substitute!

Along with the Steak I tried another ne one  Red, White, and Blue Roasted Potatoes w/ Cheese and Bacon. Very good Summery potato dish. I used Red Potatoes, Fingerling Potatoes, and Purple Potatoes. First time I ever used Purple Potatoes. I found them yesterday while at Jungle Jim’s Market. i quartered the potatoes and added them to a bowl that I had added and mixed Kraft Free Ranch Dressing, Sargento Shredded Italian 4 Cheese Blend, Oscar Mayer Real Bacon Bits, and Dill. Mixed the Potatoes in making sure they were coated and spooned them into a baking dish and baked at 350 degrees for 55 minutes. I left the recipe at the end of the post. I think you’ll like this one the Ranch Dressing gives the Potatoes a really great flavor. I also sauteed a Mushroom Blend of Baby Bella, Shiitake, Oyster Mushrooms. I seasoned them with Sea Salt, Ground Black Pepper, Parsley, and Smoked Cumin. For bread I had Healthy Life Whole Grain Bread.

Roasted Red, White, and Blue Potatoes with Bacon and Cheese


1/2 Cup KRAFT Lite Ranch Dressing
1/2 Tbsp. Chopped Dill
1/2 Cup Sargento Reduced Fat 4 Italian Shredded Cheddar Cheese
1/4 Cup OSCAR MAYER Real Bacon Bits
2 Each small Red Potatoes, Fingerling Potatoes, and Purple Potatoes, quartered
1 Tbsp. Chopped fresh Parsley


HEAT oven to 350°F.

MIX first 4 ingredients in large bowl. Add potatoes; toss to coat.

SPOON into 13×9-inch baking dish sprayed with cooking spray; cover.

BAKE 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.


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