Badlands Bison Stew
A hearty stew of bison chuck, potatoes, and root vegetables simmered low and slow in a dark, savory broth, built for cold ranch-country evenings near the Badlands.
- Prep
- 25 min
- Cook
- 165 min
- Total
- 190 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 21
- carbs
- 26
- protein
- 36
- calories
- 460
Instructions
- 1
Coat the bison cubes in flour. Shake off any extra flour.
- 2
Heat oil in a Dutch oven. Brown the bison in batches and set it aside.
- 3
Add the onion and garlic to the pot. Cook until softened.
- 4
Return the bison to the pot with the broth and bay leaf. Bring to a simmer.
- 5
Cover the pot and braise at 300°F for 2 hours.
- 6
Add the carrots and potatoes. Cook for 45 minutes until the vegetables and meat are tender.
- 7
Remove the bay leaf and adjust the seasoning. Serve hot.
Chef's tips
Bison is leaner than beef, so braise it gently at a low simmer rather than a hard boil to keep it tender.
Storage
Refrigerate up to 4 days; flavor deepens overnight.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Boiling the stew too hard, which makes the lean meat tough
- •Adding the vegetables too early so they become mushy
Serving suggestions
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