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.

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Bison stew in a white bowl, garnished with bay leaf, thyme and a baguette

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.

Rate this Recipe

5 from 3 votes

8 servings

Bison Stew Recipe

With its plentiful fresh vegetables and bites of tender bison, this stew is a perpetual favorite on our kitchen table during winter. We like to serve it with a crisp herb salad which helps to balance the stew's heaviness. A hunk of crusty sourdough bread is perfect for sopping up any extra gravy.

Prep Time10

Cook Time4 15

Total Time4 25

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Ingredients

3 tablespoons ghee
2 ½ pounds bison chuck roast (trimmed and cut into 1 ½-inch pieces)
1 teaspoon fine sea salt
½ teaspoon ground black pepper
½ cup all-purpose flour
¼ cup tomato paste
2 medium yellow onions (sliced thin)
1 ½ pounds small yellow potatoes (cut into 1-inch pieces)
¾ pound carrots (peeled and cut into 1-inch pieces)
½ pound parsnips (peeled and cut into 1-inch pieces)
2 cups bone broth
½ cup dry red wine
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme leaves
2 bay leaves
½ cup chopped fresh parsley

Equipment

cast iron skillet
Slow Cooker

Instructions

Warm the ghee in a cast iron skillet or Dutch oven over medium-high heat, and then dump in the bison meat. Sprinkle with salt and pepper, and brown on all sides—about 8 minutes. Transfer the browned bison meat to a slow cooker, and then stir in the all-purpose flour and tomato paste until the meat is well-coated.
Stir the onion, potatoes, carrots and parsnips. Then, pour in the broth, red wine, and Worcestershire sauce. Drop in the thyme and bay leaves, and then cook on low for 8 to 9 hours or on high for 4 to 5 hours or until the meat is tender. Sprinkle with parsley just before serving.

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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.