Bison Stew

Jane Bruce


  • 1/4 Cup  canola oil
  • 2 Pounds  bison brisket, cut into 2-inch pieces
  • large onion, diced
  • large carrots, diced
  • stalks celery, diced
  • cloves garlic, minced
  • 4 Tablespoons  all-purpose flour
  • 1/4 Cup  tomato paste
  • 4 Cups  low-sodium beef broth
  • 4 Cups  red wine
  • One  14.5-ounce can chopped tomatoes, with juice
  •   Salt and pepper, to taste
  • 2 Tablespoons  butter

Bison meat is known to cook faster than beef, and the best way to do it is low and slow, making it a great choice for a traditional stew recipe. Red wine and beef broth, flavored with simple aromatics like onion, carrots, celery, and garlic, is the perfect broth for tender bison brisket. 


In a large saucepot, heat the canola oil over medium-high. Add the bison, in batches, and sear, undisturbed, on each side until golden brown, about 8 minutes per batch. Remove the bison from the pan and set aside. Add the onion, carrots, celery, and garlic to the pan and cook until the vegetables are soft, about 5 minutes. Add the flour and tomato paste and stir well until evenly incorporated. Slow add the beef broth, red wine, and chopped tomatoes with their juices and stir to combine. Season with salt and pepper, to taste.

Add the meat back to the stew and reduce the heat to a simmer. Cook until the liquid has reduced by half, about 45 minutes. Check seasonings and finish with 2 tablespoons of butter before serving.


Prep Time: 15 minutes, Cook Time: 1 hour

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