Slow-Cooked Bison and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A deeply flavorful stew with tender bison and earthy root vegetables, simmered until perfectly melded. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs bison stew meat, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 1-inch cubes bison stew meat
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 3, peeled and diced into 1/2-inch pieces carrots
• 3, peeled and diced into 1/2-inch pieces parsnips
• 2 medium, diced into 1/2-inch pieces potatoes
• 1 cup beef broth
• 1 cup (canned, with juice) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp black pepper
• 1/4 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs bison stew meat and cook until browned on all sides, about 5 minutes per side; transfer to a slow cooker.
2. Step 2: In the same skillet, add 1 large onion and cook until softened, about 3 minutes. Add 3 garlic cloves and cook for 1 minute until fragrant, then add to the slow cooker.
3. Step 3: Add 3 carrots (peeled and diced into 1/2-inch pieces), 3 parsnips (peeled and diced into 1/2-inch pieces), 2 medium potatoes (diced into 1/2-inch pieces), 1 cup beef broth, 1 cup diced tomatoes (canned, with juice), 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp black pepper, and 1/4 tsp salt to the slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 6 hours or until the meat is tender and vegetables are cooked through.