Traditional Bison Stew Recipe

This Bison Stew Recipe is a hearty, comforting dish that has been enjoyed by cultures around the world for centuries. Bison, also known as buffalo, is a type of large, shaggy-haired wild ox that roamed the grasslands of North America for thousands of years. The indigenous peoples of the Great Plains hunted bison for their meat, skin, and bones, and used every part of the animal in their daily lives.

In the 19th century, bison populations were decimated by overhunting, but today they have made a comeback thanks to conservation efforts. Bison meat is now a popular alternative to beef, known for its rich, flavorful taste and higher levels of nutrients such as iron and protein.

This Bison Stew Recipe is a traditional, time-honored way to enjoy this delicious and sustainable meat. It combines bison with vegetables, herbs, and a rich, savory broth to create a meal that is sure to satisfy.

Bison Stew Recipe

A hearty, comforting bison stew that combines bison meat with vegetables, herbs, and a rich, savory broth.

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Prep Time 20 mins

Cook Time 2 hrs

Total Time 2 hrs 20 mins

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Ladle or large spoon

Ingredients

  

• 2 lbs bison stew meat cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion diced
• 3 cloves garlic minced
• 2 carrots peeled and sliced
• 2 celery stalks sliced
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp tomato paste
• 1 cup red wine
• 4 cups beef broth
• 1 bay leaf
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tbsp Worcestershire sauce
• 2 cups diced potatoes
• 1 cup frozen peas
• Fresh parsley for garnish

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the bison and cook until browned on all sides, about 5-7 minutes.
• Add the onion, garlic, carrots, and celery to the pot and cook for an additional 5 minutes, until the vegetables are softened.
• Stir in the salt, black pepper, and tomato paste and cook for 1 minute.
• Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the beef broth, bay leaf, thyme, rosemary, and Worcestershire sauce.
• Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 1 hour.
• Add the potatoes and continue simmering, covered, for an additional 30 minutes.
• Stir in the peas and cook until they are heated through.
• Garnish with fresh parsley and serve hot. Enjoy!

Notes

You can substitute beef for the bison if desired.

Feel free to add other vegetables to the stew such as bell peppers, mushrooms, or sweet potatoes.

This stew tastes even better the next day, so consider making it a day ahead of time.

Serve with a crusty bread or over mashed potatoes for a heartier meal.