This hearty bison stew is packed with tender meat, veggies, and rich flavors. It’s the perfect dish to warm you up on chilly days!
I love how simple it is to make—just throw everything in a pot and let it simmer. And let’s be real, if you can’t get enough of that meaty goodness, you’re not alone! 😄
Key Ingredients & Substitutions
Bison Stew Meat: Bison is leaner than beef but still packed with flavor. If you can’t find bison, you could use beef stew meat instead. Just adjust the cooking time slightly since beef may need more time to tenderize.
Red Wine: Adding red wine brings depth to the stew. If you’d prefer not to use wine, feel free to replace it with additional beef broth or a splash of apple cider vinegar for a little acidity.
Beef Broth: I usually opt for low-sodium broth to control the salt level. Vegetable broth works too, but it will change the flavor profile slightly. You might want to taste before adding more seasoning!
Vegetables: Carrots and potatoes are traditional, but you can get creative! Sweet potatoes or parsnips make flavorful substitutes. You could even add greens like spinach or kale towards the end of cooking for extra nutrition.
How Do I Ensure My Bison Stew Is Tender?
Tender meat makes all the difference in this stew! Here’s how you can achieve that:
- Start by searing the bison meat; this locks in moisture and adds deeper flavors. Don’t overcrowd the pan—brown in batches!
- Low and slow cooking is key! Use low heat for several hours. This gently breaks down the meat fibers, resulting in deliciously tender bites.
- Check the stew occasionally; give it a stir to make sure nothing is sticking to the bottom. Trust your instincts—when you see the meat pulling apart with a fork, you’re ready!
Following these tips will help make your bison stew both tender and full of flavor. Happy cooking!
Bison Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs bison stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium red potatoes, cut into chunks
- 1 cup frozen peas
- 3 cups beef broth (preferably low sodium)
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (plus extra for garnish)
- 2 bay leaves
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (optional, to thicken)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty bison stew requires about 15 minutes of prep time and can simmer for 6-8 hours on low or 3-4 hours on high if using a slow cooker. It’s a great make-ahead dish, as the flavors meld beautifully after sitting. You’ll need some patience, but the results are absolutely worth it!
Step-by-Step Instructions:
1. Brown the Bison:
In a large skillet, heat the olive oil over medium-high heat. Season the bison meat with salt and black pepper. In batches, sear the meat until it’s nicely browned on all sides. Once browned, transfer it to a slow cooker or a large stew pot.
2. Sauté the Aromatics:
Using the same skillet, add the chopped onion and sauté until it becomes translucent, about 4-5 minutes. Next, add the minced garlic and cook for an additional minute until fragrant. This is where your kitchen starts to smell amazing!
3. Build the Flavor:
Stir in the tomato paste and let it cook for 1-2 minutes to deepen the flavors. If you’re using red wine, pour it in now! Scrape up any browned bits from the bottom of the skillet as it simmers for about 3 minutes to reduce.
4. Combine Ingredients:
Transfer the onion and garlic mixture to the slow cooker or stew pot containing the bison. Add in the beef broth, chopped carrots, potatoes, dried thyme, dried rosemary, and bay leaves. Stir everything together gently.
5. Slow Cook to Perfection:
Cover the pot and cook on low for 6-8 hours or on high for 3-4 hours. You want the bison to be tender and the vegetables to be cooked through. The longer it simmers, the more flavorful it gets!
6. Final Touches:
About 30 minutes before serving, stir in the frozen peas. If you want a thicker stew, mix the flour with a little cold water to make a slurry, then add it to the stew and cook for another 15-20 minutes until it thickens up. Don’t forget to stir occasionally!
7. Serve and Enjoy:
Remove the bay leaves before serving and taste to adjust seasoning with salt and pepper if needed. Ladle the steaming stew into bowls and garnish with fresh thyme and parsley. Serve it hot with some toasted bread or biscuits for a complete meal!
Enjoy your rich and comforting bison stew! Perfect for cozy nights in!
Can I Substitute Bison with Another Meat?
Absolutely! If bison is hard to find or you prefer something different, beef stew meat is a great substitute. Just adjust the cooking time as beef may need slightly longer to become tender.
Can I Make This Stew Ahead of Time?
Yes! This stew actually tastes better the next day as the flavors continue to meld. You can prepare it a day in advance and store it in the fridge. Simply reheat on the stove before serving.
How Can I Thicken the Stew If It’s Too Thin?
If you find your stew is too thin, make a slurry by mixing a couple of tablespoons of flour with cold water, then stir it into the stew. Let it simmer for about 15-20 minutes until it thickens. Alternatively, you can mash some of the potatoes against the side of the pot to thicken the broth naturally!
What Should I Serve with Bison Stew?
This stew pairs wonderfully with crusty bread, rolls, or biscuits to soak up the delicious broth. A simple green salad can also be a refreshing side to complement the hearty flavors of the stew.