Bison Stew Recipe

This rustic and savory bison stew is simmered in healing both broth and fragrant herbs for a stick-to-your-ribs cold weather meal!

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Nothing beats a hearty stew on a crisp fall night, and this veggie-packed bison stew will warm and heal you at the same time! Mineral-rich beef bone broth supplies tons of rich flavor and packs a punch of gut-friendly collagen, which helps to heal digestive ailments with its powerful amino acids. Because the immune system can be compromised if the gut is not in great working order, adding bone broth can also help by offering anti-inflammatory properties.

If you have yet to try bison, this is a great recipe to break you in. Bison is a great swap for traditional beef stew meat, as it tends to be a leaner choice made up purely of protein (which also makes it a lower calorie option). Grass-fed bison is high in omega-3 fatty acids and CLA, with ample amounts of zinc, iron and B vitamins. Way healthier than animals raised in commercially cramped feedlots!

Start by browning bison stew meat in ghee. This combination alone works to create juicy, deep flavor and a nice crust around the meat. Next, add veggies and lightly tenderize with the lid on. Then add the bone broth, tomato paste and herbs, bringing to a boil before simmering for an hour or two, so the broth reduces slightly and marries all of the flavors together. Herbs like thyme and oregano add depth to the dish, while coconut sugar helps to balance the acidity of tomato paste. The end result: a warm, inviting stew with a heavenly aroma!

This recipe can also be made in a crockpot by transferring the meat to a crockpot after browning and continuing the remaining steps. If using crockpot, cook on low for 5-6 hours.

Prep time: 5 minutes
Cook time: 2 hours 15 minutes
Total time: 2 hours 20 minutes
Yields: 4 servings

Tools

Large pot or Dutch oven with lid

Wooden spoon

Ingredients

2 T ghee

1 lb. bison stew meat

1 cup celery, chopped

1/2 cup sweet white onion, chopped

2 cups sliced cremini mushrooms

1 cup carrots, coarsely chopped

1 t garlic, minced

4 cups beef bone broth

2 T tomato paste

1 T coconut sugar (optional)

2 sprigs fresh thyme

1/2 t dried oregano

1/2 t sea salt

1 handful parsley, chopped

How to Make It

Melt ghee in a large pot or Dutch oven over medium heat. Add bison meat and brown on all sides for about 5 minutes, stirring every few minutes.
Stir in celery, onion, mushrooms, carrots and garlic. Cover and continue to cook 10 minutes.
Add remaining ingredients except parsley and stir well. Bring to a boil. Reduce heat to low and continue to cook with lid slightly cracked for 1.5 to 2 hours or until bison is tender. Garnish with fresh parsley.

Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.