Bison Stew
This slow cooker 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.
Servings: 4
Calories: 376kcal
Equipment
Ingredients
- 2 pounds bison chuck roast cut into 1-inch cubes
- ¼ cup all-purpose flour
- 1 ¼ teaspoons 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 6 to 8 hours on low) or until the meat is tender.
- Stir before serving. Garnish with fresh thyme leaves and serve over mashed potatoes or rice.
Notes
- Sometimes you can find chuck roast already cubed, labeled as ‘stew meat’, or you can simply cut up a chuck roast yourself.
- 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!
Nutrition
Calories: 376kcal | Carbohydrates: 24g | Protein: 52g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 141mg | Sodium: 1094mg | Potassium: 1121mg | Fiber: 3g | Sugar: 11g | Vitamin A: 167IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 8mg
