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. 

8
Servings
524
Calories Per Serving
Deliver Ingredients

Notes

Prep Time: 15 minutes, Cook Time: 1 hour

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
25g
36%
Sugar
18g
20%
Saturated Fat
8g
33%
Cholesterol
115mg
38%
Carbohydrate, by difference
26g
20%
Protein
49g
100%
Vitamin A, RAE
7µg
1%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
93mg
9%
Choline, total
220mg
52%
Fiber, total dietary
2g
8%
Folate, total
56µg
14%
Iron, Fe
7mg
39%
Magnesium, Mg
82mg
26%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
491mg
70%
Riboflavin
1mg
91%
Selenium, Se
60µg
100%
Sodium, Na
24337mg
100%
Water
80g
3%
Zinc, Zn
12mg
100%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.