Red River Valley Bison Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A hearty, slow-simmered stew featuring tender bison meat and earthy root vegetables, inspired by the fertile lands around Winnipeg’s Red River Valley. This Canadian-inspired slow-cooker recipe, ready in about 140 minutes, pairs bison stew meat, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 2 pounds bison stew meat
• 3 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 3 medium, peeled and cut into 1-inch cubes potatoes
• 1 large, diced yellow onion
• 2, sliced celery stalks
• 4, minced garlic cloves
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Toss 2 pounds bison stew meat in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the meat in batches for 3-4 minutes per side until a golden crust forms, then set aside.
2. Step 2: Reduce the heat to medium and add 1 large diced yellow onion, 2 sliced celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then pour in 1 cup red wine, scraping the bottom to deglaze. Let the wine reduce by half over 5 minutes.
4. Step 4: Return the browned bison to the pot. Add 4 cups beef broth, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 3 peeled and cubed potatoes, 3 sprigs fresh thyme, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring the stew to a simmer, cover, and cook over low heat for 2 hours until the bison is tender and vegetables are soft. Remove thyme and bay leaves before serving.