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
393
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.

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Nutritional Facts

Total Fat
17g
24%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
82mg
27%
Carbohydrate, by difference
11g
8%
Protein
30g
65%
Vitamin A, RAE
3µg
0%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
31mg
3%
Choline, total
118mg
28%
Fluoride, F
105µg
4%
Folate, total
33µg
8%
Iron, Fe
5mg
28%
Magnesium, Mg
43mg
13%
Niacin
8mg
57%
Phosphorus, P
278mg
40%
Selenium, Se
38µg
69%
Sodium, Na
488mg
33%
Water
266g
10%
Zinc, Zn
6mg
75%

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.