Entree: Canada – Northern Canada (Northwest Territories) – Bison Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 25 min

Ingredients

- 2 lb (900 g) bison stew meat, trimmed and cut into 1–1.5 in (2.5–3.8 cm) pieces
- 2 tbsp (15 g) all-purpose flour, plus extra for dusting (approximate)
- 2 tbsp (30 ml) vegetable oil
- 2 oz (56 g) smoked bacon or salt pork, diced (optional for richness)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp (45 ml) tomato paste
- 1 cup (240 ml) dry red wine or extra stock (optional)
- 3 cups (720 ml) beef or bison stock, low-sodium
- 1/2 cup (100 g) pearl barley, rinsed
- 3 medium carrots, peeled and cut into 1 in (2.5 cm) chunks
- 2 medium Yukon gold potatoes, cut into 1 in (2.5 cm) chunks
- 1 medium rutabaga (about 12 oz / 340 g), peeled and cut into 1 in (2.5 cm) chunks
- 2 medium parsnips, peeled and cut into 1 in (2.5 cm) chunks
- 2 stalks celery, sliced
- 2 bay leaves
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 4 crushed juniper berries (optional)
- 1 tbsp (15 ml) Worcestershire sauce
- 1.5 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter (optional, for finish)
- 2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

Short Description:
A hearty slow-cooked stew of bison and mixed root vegetables, enriched with stock and aromatics until the meat is meltingly tender. Designed as a complete main-course meal common to Northern Canada.

Regional Notes:
This Northwest Territories version emphasizes local cooking methods—long, slow braising to tenderize lean bison—and includes abundant root vegetables (potatoes, carrots, rutabaga, parsnip) typical of northern pantry staples. Robust, simple seasonings and optional juniper berries reflect northern game-cooking traditions rather than lighter or tomato-forward southern stews.

1. Preheat the oven to 300°F (150°C). Pat the bison pieces dry and season lightly with 1 tsp (approx.) of the salt and 1/2 tsp pepper. Lightly dust the meat with the 2 tbsp (15 g) flour.
2. In a heavy ovenproof Dutch oven over medium-high heat, add the vegetable oil. If using bacon/salt pork, add it first and render until browned and fat is released, about 4 minutes.
3. Working in batches to avoid crowding, sear the floured bison pieces in the hot fat until well browned on all sides, 2–3 minutes per side. Transfer browned pieces to a plate and continue until all meat is browned.
4. Add the diced onion to the pot and reduce heat to medium. Sauté until softened and starting to color, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the red wine (if using) to deglaze, scraping up browned bits from the bottom, and reduce by half, about 2–3 minutes. If not using wine, use 1/2 cup (120 ml) stock to deglaze.
6. Return the browned bison and any accumulated juices to the pot. Add the remaining stock, pearl barley, Worcestershire sauce, bay leaves, thyme, crushed juniper berries (if using), and the remaining salt and pepper. Bring to a gentle simmer on the stovetop.
7. Add the root vegetables (carrots, potatoes, rutabaga, parsnips) and sliced celery, distributing evenly in the pot. Stir once to combine.
8. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise until the bison and barley are tender and the vegetables are soft, about 2.5–3 hours. Alternatively, transfer everything to a slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours until tender.
9. Check seasoning near the end of cooking and adjust with additional salt and pepper as needed. If the stew is too thin, remove the lid and simmer on the stovetop for 10–15 minutes to reduce; if too thick, stir in up to 1/2 cup (120 ml) extra stock.
10. Off heat, stir in the butter (if using) for sheen and richness. Remove bay leaves and thyme sprigs. Sprinkle with chopped parsley before serving.
11. Serve hot in bowls as a complete main course, accompanied by hearty bannock or crusty bread if desired.