Hearty bison stew recipe

Prep 25 min
Total 150 min
Makes 6 Servings



2 tbsp
all-purpose flour
1 tsp
1/2 tsp
dried rosemary
1/4 tsp
1/4 tsp
fresh-ground black pepper
1 kg
bison or stewing beef, cut into 2-in. cubes
3 tbsp
large onions, chopped
2 tbsp
1/2 cup
1 cup
large carrots, cut into 1/2-in. slices
1 cup
frozen peas


  • Combine flour with salt, rosemary, cayenne and black pepper in a large bowl. Toss bison in flour mixture.
  • Heat a large pot over high. Add 2 tbsp oil, then meat. You may have to do this in batches. Do not crowd pot. Turn meat until brown on all sides, about 2 min. Transfer to a bowl.
  • Reduce heat to medium. Add remaining oil, then onions, and cook until they start to soften, about 3 min. Stir in tomato paste, sugar, meat and any juices. Cook for 1 min. Add water and scrape up any brown bits from pot bottom. Cook for 5 min, then add wine and bring to a boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until meat is tender, about 1 hour and 30 min. Stir in carrots during last 30 min of cooking. Add peas during last 5 min of cooking.


Calories 341, Protein 38 g, Carbohydrates 17 g, Fat 12 g, Fibre 4 g, Sodium 546 mg.
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