Entree: United States – North Dakota (Great Plains United States) – North Dakota Bison Stew

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) bison chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/3 cup (40 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) unsalted butter
- 2 medium yellow onions, about 10 oz (280 g), coarsely chopped
- 4 cloves garlic, minced
- 2 stalks celery, about 6 oz (170 g), sliced
- 1 lb (450 g) carrots, peeled and cut into 1/2-inch (1.3 cm) rounds
- 1.5 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) dry red wine (or additional broth), optional but recommended
- 4 cups (960 ml) beef broth (low-sodium)
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 1 tbsp (15 ml) fresh thyme leaves (or 1 tsp / 1 g dried thyme)
- 1 tbsp (8 g) fresh sage, chopped (or 1 tsp / 1 g dried sage) — optional, for prairie herb note
- 6 juniper berries, lightly crushed (optional, for a subtle gamey note)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley for garnish

Instructions

Short Description:
A hearty Great Plains stew of tender bison chuck simmered with potatoes, carrots, onions, and a rich, savory broth finished with local wild herbs. Robust, warming, and built to showcase the lean, slightly sweet flavor of bison.

Regional Notes:
This North Dakota version uses bison as the primary protein and leans on root vegetables common to Great Plains cooking; juniper and prairie herbs can be added to echo local wild flavors. Compared with generic beef stew, it highlights lean game meat and often a hint of wild herbs (thyme, sage) or crushed juniper berries for regional character.

1. Pat the bison cubes dry with paper towels. Toss the meat with the flour, shaking off excess.
2. Heat 1 tbsp (15 ml) vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the bison on all sides (about 2–3 minutes per side). Transfer browned pieces to a plate and set aside.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and the butter. Add the onions and celery and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. If using, pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
5. Stir in the tomato paste, then return the browned bison and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, bay leaves, thyme, sage (if using), crushed juniper berries (if using), salt, and pepper. Bring to a gentle simmer.
6. Cover, reduce heat to low, and simmer gently for 45 minutes.
7. Add the carrots and potatoes to the pot, stir to combine, and continue to simmer, covered, until the bison is fork-tender and the vegetables are cooked through, about 45–60 more minutes. (Total simmer time for the meat should be about 1.5–2 hours; check for tenderness and adjust.)
8. Remove bay leaves and taste; adjust seasoning with additional salt and pepper if needed. If the broth is too thin, uncover and simmer 10–15 minutes to reduce, or stir a slurry of 1 tbsp (8 g) flour mixed with 2 tbsp (30 ml) cold water into the stew and simmer until thickened.
9. Stir in chopped parsley just before serving. Serve hot with hearty bread or biscuits if desired.