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    » Home » Recipes » Grass-fed Beef Recipes » Bison Stew

    Bison Stew

    Posted: Apr 7, 2013 · Updated: Oct 20, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.


    Bison stew warms our bellies on the coldest of days.  While winter recedes and spring emerges across most of the northern hemisphere in the high country, it continues to snow.  Spring doesn't show her face until early June. I did see my first purple-flanked crocus emerge from the earth a few days ago, though crusty ice still clung to its petals and sharp, green leaves.  Winter doesn't leave the mountains quite so easily.

    bison-stew-1-of-1

    So while spring dances in blossoms and green across much of the country, we settle inside for the cold, snow, mud and wind that marks off-season in the mountains.  We rely on warming foods, heavy and robust, like thick Bison Stew.   Bison is a lovely meat, like beef, only stronger, saltier and more pronounced.  I like to pair it with other robust flavors - tomato, red wine, thyme, rosemary and sweet bay.

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    Bison Stew Recipe

    Prep Time5 mins
    Cook Time2 hrs 15 mins
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    Ingredients

    • 1 pound bison stew meat
    • ½ teaspoon finely ground real salt
    • ½ teaspoon ground black pepper
    • 2 tablespoons lard
    • 1 sprig chopped fresh rosemary
    • 2 sprigs thyme
    • 1 yellow onion (chopped fine)
    • 3 celery ribs (chopped fine)
    • 3 carrots (sliced into ¼-inch thick rounds)
    • 3 medium potatoes (peeled and chopped into 1-inch pieces)
    • 2 cups bone broth
    • 2 cups red wine
    • ½ cup tomato paste
    • 2 bay leaves
    • 3 tablespoons chopped parsley

    Instructions

    • Sprinkle the bison stew meat with salt and pepper, and set it aside while you prepare the remaining ingredients.
    • Melt the bacon fat in a dutch oven over medium-high heat. Place rosemary and thyme in the hot fat, and let it fry gently for 2 to 3 minutes, then pluck the herbs from the pan, and stir in the seasoned meat. Sear it on each side - a total of 5 minutes, then remove it from the pot with a slotted spoon, and stir in the onion, celery and carrots. Fry them gently in the seasoned fat about 6 minutes, or until crisp-tender. Return the meat to the pan, and add the potatoes.
    • Pour the beef stock and red wine into the Dutch oven, then stir in the tomato paste. Drop in the bay leaves, and simmer it, covered, over medium-low heat for 2 hours. Remove the bay leaves, ladle into bowls and serve sprinkled with chopped parsley.

    Notes

    If you cannot find bison stew meat, you can substitute grass-fed beef stew meat which you can find at local farmers markets, as well as online. If you do not consume pork, you can substitute grass-fed ghee (available here).
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Comments

    1. Laura says

      November 12, 2017 at 7:16 pm

      I just made this for my family and they loved it! I used sweet potatoe instead of regular and added carrots, aubergine and peas. Excellent

      Reply
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