Slow-Cooked Bison and Root Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew with tender bison and earthy root vegetables, simmered until perfectly melded. This american-inspired slow cooker ready in about 380 minutes pairs cut into 1-inch cubes bison stew meat, olive oil, large, finely chopped 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.

Prep: 20 min Cook: 360 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Bison and Root Vegetable Stew take to make?

Total time is about 380 minutes (20 min prep + 360 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 Slow-Cooked Bison and Root Vegetable 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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Bison and Root Vegetable 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 Slow-Cooked Bison and Root Vegetable Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Bison and Root Vegetable Stew?

American slow cooker 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.

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