Recipe: Bison Stew

Why Eat Bison?

Grass-fed bison meat has a rich and robust flavor and is much leaner than beef. Comparatively bison contains less fat, calories and cholesterol than beef, chicken, pork and fish. It is also higher in protein, iron and vitamin B-12  ranked against other meats. Still need some convincing on why bison should be part of your diet? See the difference here.

Here is a hearty and warming recipe using bison stew meat. The spices, sweet potatoes and red wine bring out the sweetness of the meat that is sure to make this a family favorite.

What you will need:

-2 lbs grass-fed bison stew meat

-1  1/2 sweet potatoes, cubed

-1/2 an onion, chopped

-1 cup tomato paste

-4 cloves of garlic

-2 springs thyme

-2 sprigs rosemary

-2 bay leaves

-1 Tbs lard

-1 Tbs cumin

-1 tsp salt

-1 tsp pepper

-1/2 tsp oregano

-1/2 tsp cinnamon

-1/4 tsp ginger

-2 cups beef broth

-2 cups red wine

1. Season stew meat with salt and pepper and set aside.

2. Mix cinnamon, cumin, ginger and oregano and set aside. Then in a dutch oven on low melt fat and add chopped onions, herbs, garlic and mixed spices. Cook until onions are soft.

3. Add stew meat to oven and turn up heat slightly. Brown meat on each side until cooked through and through. About 5 min. Remember bison is leaner so it will cook faster and you do not want it to be too tough.

4. Add sweet potatoes, tomato paste, broth, wine and bay leaves and simmer on medium-low heat, covered, for 1 .5 hours.

5. Remove the bay leaves and  your dish is complete! I paired my stew with roasted brussel sprouts tossed in a honey balsamic glaze with bacon and dried cranberries. A glass of red wine and warm sourdough to sop up the juices would top it off nicely. E-N-J-O-Y!

<currently stuffing my face>

Kristen from

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