Slow-Simmered Bison and Wild Rice Stew

A deeply flavorful stew featuring lean bison and earthy wild rice, gently simmered with root vegetables for a comforting winter meal.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 75 minutes.

Serves 4.

Ingredients

• 12 oz Bison stew meat
• 1/2 cup Wild rice
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 3 cups Chicken broth
• 2 tbsp Tomato paste
• 1 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil

Instructions

1. Step 1: Pat the bison stew meat dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the bison and sear for 3-4 minutes per side until browned, then remove and set aside.
2. Step 2: Add the diced carrots, celery, and onion to the pot. Cook for 5 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 3 cups chicken broth, 1/2 cup wild rice, 1 tsp thyme, and the seared bison. Bring to a simmer, cover, and reduce heat to low. Cook for 1 hour 15 minutes, or until the bison is tender and the rice is cooked through.
4. Step 4: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with extra thyme for garnish.