This hearty bison stew is perfect for a cozy meal! Packed with tender bison chunks, fresh veggies, and rich flavors, it’s like a warm hug in a bowl.
Making this stew is super easy—just toss everything into a pot and let it simmer deliciously. I love serving it with warm bread to soak up the tasty broth!
Key Ingredients & Substitutions
Bison stew meat: Bison is leaner than beef, but it’s packed with flavor. If you can’t find it, you can substitute with beef chuck or venison for similar results. Just remember to adjust cooking times as needed.
Potatoes: I recommend Yukon Gold or red potatoes for their creamy texture. If you prefer, you can swap them for sweet potatoes or even parsnips for a slightly sweet twist.
Red wine: This adds depth to the stew, but feel free to leave it out entirely or use extra beef broth. A splash of vinegar (like balsamic) can also work in a pinch, adding a nice acidity.
Tomato paste: Essential for richness, but if you’re low on it, a chopped fresh tomato or a bit of marinara sauce can effectively replace it.
How Do I Brown Meat Properly for My Bison Stew?
Browned meat adds great flavor to the stew. Here’s how to do it right:
- Ensure the bison pieces are dry; moisture will steam them instead of browning.
- Heat oil in your skillet until it shimmers—this ensures a good sear.
- Don’t overcrowd the pan! Cook in batches if necessary. This way, each piece will get that lovely caramelization.
- Once browned, don’t rush to stir them too much; let them sit for a minute for the best results.
Browning contributes rich flavors that elevate your stew, so take your time with this step!
Bison Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs bison stew meat, cut into 1-inch cubes
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, cut into chunks (preferably Yukon Gold or red potatoes)
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with extra broth)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or vegetable oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This bison stew takes about 20 minutes to prepare and then simmers for either 6-8 hours on low heat in a slow cooker or 2-3 hours on the stovetop. It’s a perfect dish to make ahead and enjoy on a chilly day!
Step-by-Step Instructions:
1. Prepare the Bison Meat:
Start by patting the bison meat dry with paper towels. This helps to achieve a nice brown crust. Season the meat generously with salt and pepper.
2. Brown the Meat:
Heat olive oil in a large skillet or the insert for a slow cooker on medium-high heat. Brown the bison cubes in batches. Make sure not to overcrowd the pan; you’ll want them to sear properly. Brown them on all sides, then set them aside on a plate.
3. Sauté the Vegetables:
In the same skillet (or pot, if you’re not using a slow cooker), add the diced onion and chopped celery. Sauté them until they are soft, for about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
4. Create the Base:
Add the tomato paste and flour to the soft vegetables. Stir well and cook for 1-2 minutes. This will help remove the raw taste of the flour.
5. Add the Liquid:
Gradually pour in the red wine (if using) while scraping up any browned bits on the bottom of the pan. Let the wine reduce slightly for 2-3 minutes to enhance the flavor.
6. Combine Everything:
Transfer the browned bison meat, sautéed vegetables and their liquids into a slow cooker or a large pot. Then, add the beef broth, carrots, potatoes, thyme, rosemary, and bay leaves. Stir everything together to mix well.
7. Cook the Stew:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. If using the stovetop, cover and simmer on low heat for about 2-3 hours, stirring occasionally, until the bison is tender and the vegetables are cooked through.
8. Final Touches:
Once it’s done cooking, remove the bay leaves. Taste and adjust with more salt and pepper if desired.
9. Serve:
Garnish your stew with freshly chopped parsley before serving. Enjoy it hot, paired with crusty bread or over a mound of buttery mashed potatoes!
Enjoy your wholesome, flavorful bison stew!
Can I Use Other Types of Meat Instead of Bison?
Absolutely! If you can’t find bison stew meat, beef chuck is a great substitute, and you can also use venison for a similar flavor profile. Just keep in mind that cooking times may vary slightly based on the meat you choose.
How Do I Thicken the Stew If It’s Too Thin?
If your stew is thinner than you’d like, you can thicken it by mixing a tablespoon of cornstarch with a bit of cold water to create a slurry. Stir this mixture into the stew during the last 30 minutes of cooking and let it simmer to thicken. Alternatively, you can mash some of the potatoes in the stew to naturally thicken it.
Can I Make This Stew in Advance?
Yes! Bison stew actually tastes even better the next day as the flavors meld together. You can make it up to 2 days in advance and store it in the refrigerator. Just reheat on the stove over low heat until warmed through.
How Should I Store Leftovers?
Store any leftover bison stew in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container!