Prairie Bison and Root Vegetable Stew
In short: Tender cubes of bison simmered with carrots, parsnips, rutabaga and potatoes in a savory herb broth, a warming Prairie stew for cold days. It takes about 3 h 10 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 40 min
- Total
- 3 h 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 370 kcal
Bison is a traditional food of the Plains, long relied upon by Indigenous peoples, and it is now raised on ranches across the Canadian Prairies. The meat is lean, rich and slightly sweet, and it needs slow, moist cooking to turn tender. This stew pairs it with root vegetables that keep well through the Prairie winter, seasoned simply with thyme, sage and juniper. Beef chuck can stand in if bison is not available.
Instructions
- Pat the bison dry and season it with 1 teaspoon of the salt and the pepper.
- Heat the oil in a heavy pot over medium-high heat. Brown the meat in three batches, 4 to 5 minutes each, and set it aside.
- Lower the heat to medium. Cook the onion for 5 minutes, then stir in the garlic and tomato paste for 1 minute.
- Return the bison to the pot. Add the stock, water, thyme, sage, juniper and bay leaves and bring to a simmer. Cover and cook over low heat for 1 hour.
- Add the carrots, parsnips and rutabaga and cook for 30 minutes. Add the potatoes and cook 30 minutes more, until the meat and vegetables are tender.
- Stir in the cornstarch mixture and simmer for 3 minutes until glossy. Add the remaining salt to taste, remove the bay leaves and thyme stems, and scatter with parsley.
Tips
- Bison is leaner than beef and can turn dry if boiled hard, so keep the stew at a bare simmer. Beef chuck, venison or lamb shoulder can replace it.
- Serve with warm bannock or crusty bread to mop up the broth.
Questions and answers
Where can I buy bison meat?
Many butchers and larger grocery stores sell bison, fresh or frozen, and ranchers sell it online. Beef chuck is a good substitute.
Can I make bison stew in a slow cooker?
Yes. Brown the meat, then cook everything except the cornstarch on low for 8 to 9 hours. Stir in the cornstarch mixture at the end.
How is bison different from beef?
Bison is leaner, with a slightly sweeter, richer flavor. It dries out more easily, so slow, moist cooking suits tougher cuts.
How long does it take to make Prairie Bison and Root Vegetable Stew?
About 3 h 10 min in total: 30 min of preparation and 2 h 40 min of cooking.
How many calories are in Prairie Bison and Root Vegetable Stew?
About 370 kcal per serving, with 38 g of protein, 33 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 33 g |
| Fat | 9 g |
| Fiber | 7 g |
| Sugar | 7 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
