Bison Stew

Bison Stew
Staff Writer

Jane Bruce

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


Calories per serving:

525 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free

Daily value:



  • Fat 35g 54%
  • Carbs 14g 5%
  • Saturated 13g 63%
  • Fiber 3g 10%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 16g
  • Polyunsaturated 3g
  • Protein 24g 49%
  • Cholesterol 114mg 38%
  • Sodium 526mg 22%
  • Calcium 74mg 7%
  • Magnesium 53mg 13%
  • Potassium 927mg 26%
  • Iron 3mg 18%
  • Zinc 5mg 36%
  • Phosphorus 277mg 40%
  • Vitamin A 193µg 21%
  • Vitamin C 11mg 19%
  • Thiamin (B1) 0mg 32%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 7mg 34%
  • Vitamin B6 1mg 38%
  • Folic Acid (B9) 36µg 9%
  • Vitamin B12 2µg 26%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 15µg 19%
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