This hearty bison stew is a wintertime favorite. Root vegetables and tender bites of bison simmer together in a mix of broth and wine. Thyme and bay leaf give the stew a beautiful depth of flavor. Best of all, it comes together in a slow cooker, making it a nourishing and fairly hands-off weeknight meal for cold weather.
Recipe at a Glance
You make this bison stew in a slow cooker, which means easier clean up and less fuss.
The recipe is loaded with autumn and winter vegetables, grass-fed meat, and bone broth. That means loads of nutrition.
Its flavor is robust and vibrant. Worcestershire sauce and tomato paste give it depth, while bay leaf, thyme, and parsley bring brightness.
What's in it?
Bison is the heart of this stew. Its sweet, slightly gamey quality makes it a perfect companion to root vegetables, vibrant red wine, and fresh herbs. Look for grass-fed bison from local farmers or from a reputable online source.
Vegetables—carrots, parsnips, onions, and potatoes—give the stew its bulk. Celeriac, if you have it, would be a nice addition.
Aromatics include black pepper, bay leaf, thyme, and parsley. These ingredients help give the stew a bit of a lift.
Bone broth and red wine provide moisture and make a luxurious gravy. Bone broth's high gelatin content ensures a thick, velvety stew. You can substitute beef stock or vegetable stock, but your stew may be thinner.
Tomato paste and flour act as thickeners. They help to bind the ingredients together. Tomato paste also gives the stew a robust, umami flavor.
Recipe Tips
Take the time to trim the chuck roast. Remove any tough sinew or extra fat, as it can make the stew meat gristly and its sauce greasy. When you're finished, you should have about 2 pounds of trimmed bison stew meat.
Small new potatoes work best. Starchy potatoes, such as Russets, can fall apart easily. Small yellow or red potatoes are a good choice. They tend to hold their form better with prolonged cooking.
Gelatinous broth gives stew an irresistible, smooth texture. You can make your own or buy it from a reputable brand known for its quality.
Variations + Substitutions
If you don't care for bison, you can substitute grass-fed beef, venison, or elk.
Olive oil is an excellent substitute for ghee in this recipe, but you can also use a few tablespoons of bacon fat.
Add beer instead of wine. A dark, stout beer is an excellent substitute for wine. It's also an integral part of this beef and stout pie recipe, which is another cold-weather favorite.
Recipe Questions
How do I store it?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 6 months.
To reheat the stew, pour it into a saucepan and place it on the stove over medium-low heat with the lid on, stirring occasionally, until it reaches 165 F. If reheating from frozen, allow the stew to thaw in the fridge overnight first.
Can I make this recipe without a slow cooker?
If you don't have a slow cooker, you can make this stew in a Dutch oven. Increase the liquid to 3 cups bone broth and 1 cup dry red wine.
Combine all the ingredients in the Dutch oven, and then bring it to a boil over medium-high heat. Turn off the heat, cover with a tight-fitting lid, and then transfer it to an oven preheated to 325 F. Allow it to continue cooking in the oven for 4 to 5 hours or until the meat is tender.
Laura says
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
Rowena says
Do you think this would work with goat meat? I have ready access to free range goat meat and wonder if it would work as well as bison - which we don't have here in Australia.
Winnie says
This is gorgeous, Jenny! I am going to make it tonight with grass-fed beef. Hope you have a wonderful weekend 😉
Mitch says
This looks unreal. I think the local supermarket here only has ground bison. I will have to add stew meat to my next US wellness order. Thanks for the recipe.
Kendahl @ Our Nourishing Roots says
Okay this just looks amazing. I love a good stew, and even though it's warm here I am still craving nice warming bowls of stew like this one. Thanks, Jenny!