This bison stew with red wine and mushrooms makes a hearty, low effort weeknight dinner. Preparation time is only 10 minutes, and tossing everything in the slow cooker allows you to go about your day while your meal cooks.
It is a worthy alternative to a classic, beef-based St. Patrick’s day stew, so it is also a great option for any festivities that you may be hosting on that day.
Ingredients
- bison chuck roast
- all-purpose flour – the flour will help thicken the stew as it cooks in the crock-pot
- yellow onions
- garlic
- vegetable broth
- red wine – or you can substitute with balsamic or red wine vinegar if you don’t want to use wine
- brown sugar
- dried thyme leaves
- fresh button mushrooms
- Fresh thyme leaves – this is an optional garnish
Tips & Tweaks
To start, be sure to select a proper bison chuck roast for your dish. Bison is becoming a popular red meat option and is therefore relatively easy to find in most supermarket chains. Sometimes you can find chuck roast already cubed, labeled as ‘stew meat’, or you can simply cut up a chuck roast yourself.
If your local store does not have a bison roast, then you may consider checking out your local farmers’ market as there is often at least one vendor that offers bison meat. Some local farmers may even offer a delivery option.
Keep in mind that many market vendors sell meat as frozen, so you may need to incorporate a couple days of thawing time into your meal planning. Thawing the packaged meat in a sink of cold water will help speed things up.
Chuck roast is one of the most favorable cuts for making stew, but you could also get away with a rump roast, cross rib roast or boneless short ribs, depending on price and availability. Slow cooking these cuts of bison will almost always yield a tender and tasty meal!
What to Serve with this Stew
Some great sides to serve with this stew include mashed potatoes, rice, green salad and Irish soda bread. A cold glass of Guinness or a Guinness cocktail is also an excellent addition for those that are of age!
Storage
Cover and store any leftover stew in the refrigerator for up to 4 days. Stew also freezes well for up to 3 months.
Did you enjoy this bison stew recipe? Let me know in the comments!
Bison Stew with Red Wine & Mushrooms
Ingredients
- 2 pounds bison chuck roast - cut into 1-inch cubes
- ¼ cup all-purpose flour
- 1 ¼ teaspoon salt
- ½ teaspoon pepper
- 2 cups fresh button mushrooms - cleaned and quartered
- 2 cups yellow onions - sliced
- 1 tablespoon garlic - minced
- 1 cup vegetable broth
- ½ cup red wine - or balsamic or red wine vinegar
- 2 tablespoons brown sugar
- 1 tablespoon dried thyme leaves
- Fresh thyme leaves - to garnish (optional)
Instructions
- Mix the cubed bison with the flour, salt and pepper in a slow cooker.
- Add the mushrooms, onions, garlic, vegetable broth, red wine, brown sugar and dried thyme. Mix to combine.
- Cover with the lid and cook on high heat for 4 hours or until the meat is tender.
- Stir before serving. Garnish with fresh thyme leaves and serve over mashed potatoes or rice.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
HUNGRY FOR MORE? CHECK OUT OUR: