I made bison stew in the slow cooker. It’s photogenic. On the other hand, I think I must’ve let it stew too long. The meat is tough and the vegetables are falling apart. Made poor Martin eat it, anyway; don’t want to waste any meat. Anyone with advice on the proper way to cook meat stew—seriously, I Googled “How much water do I add to stew?”—please feel free to reply to this post or email email@example.com and fill me in.