North Dakota Bison and Wild Rice Stew

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A rich and warming stew using tender bison, wild rice, and seasonal vegetables, inspired by the plains of North Dakota. This American-inspired soup recipe, ready in about 95 minutes, pairs bison chuck, wild rice, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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

• 1.5 lbs, cubed bison chuck
• 1 cup, uncooked wild rice
• 2 cups, sliced carrots
• 2 cups, sliced celery
• 1 large, chopped onion
• 2 cloves, minced garlic
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large pot, sear 1.5 lbs cubed bison chuck over medium-high heat until browned on all sides. Remove and set aside.
2. Step 2: Sauté 1 large chopped onion, 2 cups sliced carrots, and 2 cups sliced celery in the same pot until softened, about 5 minutes. Add 2 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes.
3. Step 3: Return the bison to the pot. Add 4 cups beef broth, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Step 4: Add 1 cup uncooked wild rice. Simmer for 20-25 minutes until rice is tender and liquid is absorbed. Adjust seasoning before serving.