Entree: Canada – Canadian Prairies (Saskatchewan) – Saskatchewan Bison Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) bison stew meat, cut into 1-inch (2.5 cm) pieces
- 1/3 cup (40 g) all-purpose flour, for dredging
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 tbsp (15 g) unsalted butter (optional, for finishing)
- 1 large yellow onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 3 medium carrots, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
- 2 medium parsnips, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
- 1 small rutabaga (swede), about 10 oz (285 g), peeled and diced into 1-inch (2.5 cm) cubes
- 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) chunks
- 8 oz (225 g) cremini or button mushrooms, halved
- 1/2 cup (100 g) pearl barley, rinsed
- 4 cups (960 ml) low-sodium beef or bison stock
- 1/2 cup (120 ml) dry red wine (optional; substitute extra stock if preferred)
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 6 juniper berries, lightly crushed (optional, for a subtle piney note)
- 1 tsp (4 g) brown sugar
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

Short Description:
Hearty slow-cooked stew featuring locally sourced bison, a mix of prairie root vegetables, barley, and a rich braising broth. Designed to be braised low and slow so the bison becomes tender while the vegetables meld into a robust, savory gravy.

Regional Notes:
This Saskatchewan variation emphasizes locally raised bison and prairie root vegetables—rutabaga (swede), parsnip, carrots, and Yukon Gold potatoes—plus pearl barley for body. It is traditionally slow-cooked to deepen flavor, reflecting the region's reliance on durable ingredients and long braises for cold-season meals.

1. Pat the bison pieces dry with paper towels and season lightly with salt and pepper. Dredge the pieces in the flour, shaking off excess.
2. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add the vegetable oil. In batches, sear the bison pieces until well browned on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate and set aside.
3. Reduce heat to medium and add the chopped onion to the pot. Cook until softened and beginning to brown, about 6 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the tomato paste and cook 1 minute to deepen the flavor. 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. Return the browned bison to the pot. Add the carrots, parsnips, rutabaga, potatoes, mushrooms, rinsed pearl barley, bay leaves, thyme, crushed juniper berries (if using), Worcestershire sauce, brown sugar, and the stock. Stir to combine and bring to a gentle simmer.
6. Cover the pot and transfer to an oven preheated to 300°F (150°C). Braise until the bison is tender and barley and vegetables are soft, about 2 to 2 1/2 hours. (Alternatively, simmer gently on the stovetop over the lowest heat, covered, for the same time; or cook in a slow cooker on low for 6-8 hours.)
7. Remove the pot from the oven. Taste and adjust seasoning with salt and pepper. If the stew needs thickening, remove the lid and simmer on the stovetop over medium heat until reduced to desired consistency, or whisk 1 tbsp (8 g) butter into the stew for sheen and mouthfeel.
8. Discard bay leaves and thyme stems. Stir in chopped parsley and serve hot, spooned into bowls. Accompany with crusty bread or a simple green salad if desired.