{"id":11938,"date":"2013-04-07T22:34:22","date_gmt":"2013-04-08T05:34:22","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=11938"},"modified":"2024-10-31T12:54:06","modified_gmt":"2024-10-31T19:54:06","slug":"bison-stew-with-red-wine-and-sweet-bay","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/bison-stew-with-red-wine-and-sweet-bay\/","title":{"rendered":"Bison Stew"},"content":{"rendered":"\n
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This hearty bison stew<\/strong> is a wintertime favorite. Root vegetables and tender bites of bison simmer together in a mix of broth and wine. Thyme and bay leaf give the stew a beautiful depth of flavor. Best of all, it comes together in a slow cooker, making it a nourishing and fairly hands-off weeknight meal for cold weather.<\/p>\n\n\n\n

\"Bison<\/figure>\n<\/div><\/div>\n\n\n\n
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Recipe at a Glance<\/h2>\n\n\n\n

You make this bison stew in a slow cooker, which means easier clean up and less fuss.<\/p>\n\n\n\n

The recipe is loaded with autumn and winter vegetables, grass-fed meat, and bone broth<\/a>. That means loads of nutrition.<\/p>\n\n\n\n

Its flavor is robust and vibrant. Worcestershire sauce and tomato paste give it depth, while bay leaf, thyme, and parsley bring brightness.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

What's in it?<\/h2>\n\n\n\n

Bison<\/strong> is the heart of this stew. Its sweet, slightly gamey quality makes it a perfect companion to root vegetables, vibrant red wine, and fresh herbs. Look for grass-fed bison from local farmers or from a reputable online source.<\/p>\n\n\n\n

Vegetables<\/strong>-carrots, parsnips, onions, and potatoes-give the stew its bulk. Celeriac, if you have it, would be a nice addition.<\/p>\n\n\n\n

Aromatics<\/strong> include black pepper, bay leaf, thyme, and parsley. These ingredients help give the stew a bit of a lift. <\/p>\n\n\n\n

Bone broth<\/strong> and red wine<\/strong> provide moisture and make a luxurious gravy. Bone broth's high gelatin content ensures a thick, velvety stew.  You can substitute beef stock or vegetable stock, but your stew may be thinner.<\/p>\n\n\n\n

Tomato paste<\/strong> and flour<\/strong> act as thickeners.  They help to bind the ingredients together. Tomato paste also gives the stew a robust, umami flavor.<\/p>\n\n\n\n

Recipe Tips<\/h2>\n\n\n\n

Take the time to trim the chuck roast<\/strong>. Remove any tough sinew or extra fat, as it can make the stew meat gristly and its sauce greasy. When you're finished, you should have about 2 pounds of trimmed bison stew meat.<\/p>\n\n\n\n

Small new potatoes work best<\/strong>. Starchy potatoes, such as Russets, can fall apart easily. Small yellow or red potatoes are a good choice. They tend to hold their form better with prolonged cooking.<\/p>\n\n\n\n

Gelatinous broth<\/a> gives stew an irresistible, smooth texture<\/strong>. You can make your own or buy it from a reputable brand<\/a> known for its quality.<\/p>\n\n\n

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5<\/span> from 4<\/span> votes<\/div><\/div>\n
8<\/span> servings<\/span><\/span><\/div>\n\n\n<\/div>\n

Bison Stew Recipe<\/h2>\n
With its plentiful fresh vegetables and bites of tender bison, this stew is a perpetual favorite on our kitchen table during winter. We like to serve it with a crisp herb salad which helps to balance the stew's heaviness. A hunk of crusty sourdough bread is perfect for sopping up any extra gravy.<\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>4 hours<\/span><\/span> hrs<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>4 hours<\/span><\/span> hrs<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>