Slow-Simmered Bison and Wild Rice Stew

By · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew featuring lean bison and earthy wild rice, gently simmered with root vegetables for a comforting winter meal. This american-inspired one pot ready in about 90 minutes pairs Bison stew meat, Wild rice, medium Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 15 min Cook: 75 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Simmered Bison and Wild Rice Stew take to make?

Total time is about 90 minutes (15 min prep + 75 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-Simmered Bison and Wild Rice 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 bison stew meat from drying out.

Can I substitute ingredients in Slow-Simmered Bison and Wild Rice 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-Simmered Bison and Wild Rice Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Simmered Bison and Wild Rice Stew?

American one pot 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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