Nothing beats a home cooked meal. Especially if it’s a scrumptious Bison Stew recipe.
As we start looking for dishes that warm our tummies and stick to our ribs at the ranch, there’s something comforting about sitting down to a nice warm bowl of stew while the days begin to get shorter.
Here’s a family style stew recipe by Chef Whittaker that is sure to serve four.
1 pound bison stew meat or chuck roast chopped into cubes
2 tbsp of lard or rendered bison fat
1 branch rosemary
3 ribs celery, chopped in 1-inch pieces
3 carrots, chopped in 1-inch pieces
1 large onion, chopped in 1-inch pieces
3 medium Kennebec potatoes, peeled and chopped into 1-inch pieces
2 cups bison stock
1 cup red wine
1/4 cup tomato paste
2 bay leaves
2 sprigs rosemary
½ cup all purpose flour
Salt and pepper
- Toss the bison stew meat with the flour, salt and pepper, place in strainer and shake off excess flour and set it aside while you prepare the remaining ingredients.
- Melt the lard in a dutch oven over medium-high heat.
- Stir in the seasoned meat. Sear it on each side - a total of 5 minutes, then remove it from the pot with a slotted spoon, and stir in the onion, celery, carrots and tomato paste. Fry them gently in the seasoned fat about 6 minutes or until lightly browned.
- Return the meat to the pan and add red wine. Reduce by half.
- Pour the bison stock into the Dutch oven, then stir in the rosemary and potatoes.
- Drop in the bay leaves, and simmer it, covered, over medium-low heat for 2 hours.
- Remove the bay leaves and rosemary, ladle into bowls and serve
After the hard work you put in we want to know what you think! Be sure to share it with us at TurtleValleyBison on Instagram and Facebook!
- The TVBCo Family
Want more bison cooking recipes? Download our Cooking with Bison recipe book.