Bison Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
8 servings
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Calories
562 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
American
Bison Stew
Description
This stew starts by blanching bison meat and then slowly simmering it with corn cobs, bay leaves, and salt to build a base broth. Corn kernels are sliced off and added later while the corn cobs impart sweetness during cooking. Dried mushrooms contribute earthiness and umami, paired with beans that thicken the stew and provide texture. Winter squash adds natural sweetness and softens as it cooks.
The stew also includes browned onions and garlic for aromatic depth, and leafy greens are added near the end for freshness. The meat is cut into manageable pieces after tenderizing, ensuring a pleasant bite. The optional green alder pepper introduces a mild heat and unique character.
Serve this stew as a warming main dish, suitable for colder months. The combination of meats and beans makes it a complete and satisfying meal.
Different beans such as Hidatsa or great northern can be used, and the optional alder pepper can be purchased online for added flavor complexity.
Ingredients
- 2 to 3 pounds bison stew meat see above for other options
- salt
- 4 corn ears
- 3 bay leaf
- 1 ounce dried mushrooms crushed roughly
- 1 pound dried beans
- 1 to 2 pounds winter squash cut into chunks
- 2 tablespoons bison fat or beef fat, butter or oil
- 1 onion chopped, large, yellow
- 3 cloves garlic minced
- 1 pound greens lambsquarters, amaranth, spinach, etc
- green alder pepper (optional)
Instructions
- Cut the bison meat into big chunks. Just barely cover with water in a large pot and bring this to a boil. Once the foam collects on the surface after a few minutes, dump the water. Return the meat to the pot, add enough water to cover by several inches and return to a simmer.
- Slice the kernels off the ears of corn. Reserve the kernels and cut the cobs in two pieces. Put them in the pot with the meat. Add the bay leaves and salt to taste. Simmer 1 hour.
- Meanwhile, heat the butter or bison fat in a pan over medium high heat and brown the onion. When it's mostly browned, add the garlic and cook another minute. Scrape all this into the pot with the bison.
- After 1 hour, add the mushrooms and beans and keep simmering. After another hour, add the squash. When the bison is tender, fish it out and cut it against the grain into pieces you'll want to eat in a stew. Discard the corn cobs.
- Add the corn kernels and greens and cook 5 minutes. Add more salt if you want, along with the green alder pepper, if using.
Notes
- Choose any preferred dried bean, such as Hidatsa or great northern, as they affect stew texture and flavor.
- Green alder pepper is optional and can be sourced online to add a mild, distinctive heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 56g | 19% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 235mg | 10% |
| Potassium | 1735mg | 37% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 9669IU | 193% |
| Vitamin C | 36mg | 40% |
| Calcium | 123mg | 12% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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