Bison Stew with Root Vegetables

Prep Time: 2 hours 15 minutes • Yields: 2-4 servings


¼ cup canola oil
1 large white onion, diced
1 cup carrot, peeled and diced
1 cup parsnip, peeled and diced
1 cup turnip, peeled and diced
1 cup celery root, peeled and diced
3 garlic cloves, minced
½ cup tomato paste
3 cup red wine
4 cup beef stock or broth
1 tbsp. thyme leaves chopped
¼ cup unsalted butter
Salt & black pepper, to taste
1 cup Yukon potatoes, diced
1 package egg noodles
1 baguette



Large sauce pot
Cutting board
Measuring cups and spoons
Large ladle
Serving bowls



1. Dice the onion, carrot, parsnip, turnip, and celery root into bite sized pieces. Set aside in a large bowl.

2. Heat oil in a large sauce pot over medium-high heat until almost smoking.

3. Brown Bison stew meat in the hot oil until golden brown. Remove from the pan and set aside on a plate.

4. In the same pot, add diced onion, carrot, parsnip, turnip, celery root, and minced garlic. Sweat for about 5 minutes, stirring constantly.

5. Add tomato paste and stir well, lightly cooking for 1 minute. Then, add red wine and reduce by 1/3.

6. Pour in beef stock, then return the browned Bison to the pot. Reduce the heat to simmer.

7. Continue cooking for about 1 to 1.5 hours. The total liquid should reduce by half, and the Bison stew meat should be fork-tender. Season with salt & pepper to taste.

8. To finish, stir in fresh herbs and butter, then remove from heat.

9. Serve by itself or over egg noodles, rice, couscous, or a toasted baguette for dipping. If using potatoes can be added at the same time as the other root vegetables.

10. Serve and enjoy!