Entree: United States – Great Plains United States (South Dakota) – Buffalo Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 10 min

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) buffalo (bison) stew meat, trimmed and cut into 1 to 1 1/2-inch pieces
- 3 tbsp (45 ml) vegetable oil or canola oil, divided
- 1/3 cup (45 g) all-purpose flour
- 1 tsp (2 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 4 cloves garlic, minced (approx. 12 g)
- 2 medium yellow onions, chopped (approx. 10 oz / 280 g)
- 2 stalks celery, chopped (approx. 4 oz / 115 g)
- 1 lb (450 g) carrots, peeled and cut into 1-inch pieces
- 1 1/2 lb (700 g) Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 cup (120 ml) dry red wine (optional; substitute additional stock if not using)
- 3 cups (720 ml) beef or bison stock
- 2 bay leaves (2 leaves)
- 2 tsp (2 g) dried thyme or 1 tbsp fresh thyme leaves
- 1 tsp (1 g) dried sage
- 4 crushed juniper berries (approx. 1 g), lightly crushed with the back of a spoon or mortar and pestle
- 1 tbsp (15 ml) apple cider vinegar or red wine vinegar
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

Short Description:
A slow-cooked Great Plains stew of buffalo (bison) meat with potatoes, carrots, and onions, simmered until meltingly tender and seasoned with regional herbs like thyme, sage, and crushed juniper berries.

Regional Notes:
This South Dakota version uses buffalo (bison) as the primary protein and leans on hearty root vegetables and simple local herbs rather than heavy tomatoes or spice blends. The addition of crushed juniper berries and sage gives a slightly resinous, game-forward note typical of Plains bison cookery and distinguishes it from common beef stews.

1. Preheat the oven to 325°F (160°C).
2. Pat the buffalo pieces dry with paper towels. In a large bowl, toss the meat with the flour, 1/2 tsp kosher salt, and 1/4 tsp black pepper to coat.
3. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat until shimmering. In batches, brown the buffalo on all sides, 2–3 minutes per side, adding more oil if needed. Transfer browned meat to a plate and set aside.
4. Reduce heat to medium; add the remaining 1 tbsp (15 ml) oil. Add the onions and celery and cook until softened and starting to color, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
5. Stir in the tomato paste and cook 1 minute to deepen flavor. Add the Worcestershire sauce and red wine (if using); scrape up any browned bits from the bottom of the pot with a wooden spoon and let the wine reduce by half, about 2–3 minutes.
6. Return the browned buffalo and any accumulated juices to the pot. Add the beef or bison stock, bay leaves, thyme, sage, crushed juniper berries, and remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring to a gentle simmer on the stovetop.
7. Cover the Dutch oven and transfer to the preheated oven. Braise until the meat is nearly tender, about 2 to 2 1/2 hours.
8. After 2 to 2 1/2 hours, remove the pot from the oven and add the carrots and potatoes. Return to the oven, covered, and continue to cook until vegetables are tender and meat is fork-tender, about 45 minutes to 1 hour more.
9. Remove the pot from the oven. Discard bay leaves and test seasoning; stir in the vinegar and butter (if using) to finish and adjust salt and pepper to taste. If the stew needs thickening, simmer uncovered on the stovetop over medium heat for 5–10 minutes, or whisk 1 tbsp cornstarch with 2 tbsp cold water and stir in, simmering until thickened.
10. Ladle the Buffalo Stew into bowls, garnish with chopped parsley, and serve hot with crusty bread or biscuits.