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.
Notes
Cover and store any leftover stew in the refrigerator for up to 4 days. Stew also freezes well for up to 3 months.
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!