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Bison Stew

A hearty and comforting stew made with tender bison and a variety of vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds bison stew meat cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups carrots sliced
  • 2 cups potatoes diced
  • 1 cup celery chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Sear the bison until browned on all sides, about 5-7 minutes.
  3. Add diced onions and minced garlic to the pot, sauté until onions are translucent, about 5 minutes.
  4. Pour in 4 cups of beef broth and stir to combine.
  5. Add sliced carrots, diced potatoes, and chopped celery.
  6. Add thyme, rosemary, and bay leaf, season with salt and pepper to taste.
  7. Bring the stew to a boil, then reduce heat to low.
  8. Cover and let it simmer for about 2 hours.
  9. Check for seasoning and adjust as needed.
  10. Remove the bay leaf before serving.
  11. Ladle the stew into bowls and enjoy.

Notes

For even richer flavor, make the stew a day ahead and let it sit in the fridge overnight.