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.
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.