Plains-Style Bison Stew
A simple, sustaining stew of bison meat simmered with wild or garden vegetables in its own broth. It reflects the central place bison held, and continues to hold, in Plains Indigenous foodways.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large heavy pot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14
- carbs
- 20
- protein
- 32
- calories
- 340
Instructions
- 1
Put the bison meat and water into a large pot. Bring to a gentle simmer and spoon off any foam.
- 2
Add the onion. Cover the pot halfway with a lid and simmer for 1 hour until the meat starts to soften.
- 3
Add the potato, carrot, and squash. Keep simmering for 30-40 minutes.
- 4
Add the turnip if using it. Cook for 10 more minutes until all the vegetables are tender.
- 5
Add salt and pepper to taste.
- 6
Let the stew rest for 10 minutes. Ladle it into bowls to serve.
Chef's tips
Simmer the bison gently instead of boiling it hard, because lean meat turns tough quickly over high heat.
Storage
Refrigerate up to 4 days; flavor deepens the next day.
Reheating
Reheat gently over low heat on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Boiling too hard and making the lean meat tough
- •Adding the vegetables too early so they become mushy
Serving suggestions
Cooked Plains-Style Bison Stew?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Montana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
