Bison and Black Trumpet Mushroom Stew
A rich, earthy stew featuring locally sourced bison and wild black trumpet mushrooms simmered in a savory herb broth with root vegetables. This american-inspired one pot ready in about 105 minutes pairs cut into 1-inch cubes bison stew meat, stalk, diced celery, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch cubes bison stew meat
- 1/2 cup, cleaned and chopped black trumpet mushrooms
- 2 medium, diced into 1/2-inch pieces carrots
- 1 stalk, diced celery
- 1/2 cup, diced onion
- 2 cloves, minced garlic
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp, chopped fresh rosemary
- 1 tsp, chopped fresh thyme
- 1 tbsp all-purpose flour
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat bison meat dry with paper towels, season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear bison cubes in batches until browned on all sides, about 4 minutes per batch, then set aside.
- Step 2: Add remaining 1 tbsp olive oil to pot. Sauté onion, celery, and carrots for 5 minutes until softened. Add garlic, tomato paste, rosemary, and thyme, stirring for 1 minute until fragrant and paste deepens in color.
- Step 3: Return bison to pot, add beef broth, and bring to a gentle simmer. Cover and cook on low for 1 hour. Add black trumpet mushrooms and cook uncovered for 20 minutes until mushrooms soften and flavors meld.
- Step 4: In a small bowl, mix flour with 2 tbsp cold water to make a slurry. Stir slurry into stew and simmer for 5 minutes until sauce thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bison and Black Trumpet Mushroom Stew take to make?
Total time is about 105 minutes (20 min prep + 85 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bison and Black Trumpet Mushroom Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stalk, diced celery from drying out.
Can I substitute ingredients in Bison and Black Trumpet Mushroom Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bison and Black Trumpet Mushroom Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bison and Black Trumpet Mushroom Stew?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
