Bison Stew

Staff Writer
Bison Stew
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. 

Ready in
1 h 15 m
8
Servings
530
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
  • 1 large onion, diced
  • 2 large carrots, diced
  • 4 stalks celery, diced
  • 4 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.

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.

Nutritional Facts

Total Fat
35g
54%
Sugar
5g
N/A
Saturated Fat
13g
63%
Cholesterol
114mg
38%
Protein
25g
49%
Carbs
15g
5%
Vitamin A
196µg
22%
Vitamin B12
2µg
26%
Vitamin B6
0.8mg
38.7%
Vitamin C
12mg
20%
Vitamin E
3mg
13%
Vitamin K
20µg
25%
Calcium
83mg
8%
Fiber
3g
12%
Folate (food)
34µg
N/A
Folate equivalent (total)
44µg
11%
Folic acid
6µg
N/A
Iron
3mg
19%
Magnesium
56mg
14%
Monounsaturated
16g
N/A
Niacin (B3)
7mg
34%
Phosphorus
282mg
40%
Polyunsaturated
3g
N/A
Potassium
970mg
28%
Riboflavin (B2)
0.4mg
21.5%
Sodium
1024mg
43%
Thiamin (B1)
0.5mg
32.2%
Trans
0.1g
N/A
Zinc
5mg
36%

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