Recipe courtesy of Dee Willard and Ray Willard

Dakota-style Bison Stew

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  • Level: Easy
  • Total: 3 hr
  • Prep: 1 hr
  • Cook: 2 hr
  • Yield: 6 servings
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2 pounds bison meat, cubed

1/2 cup vegetable oil

1 cup yellow onions, coarsely chopped

1 cup red onions, coarsely chopped

1 1/2 quarts water (recommended: Missouri River Water)

4 teaspoons beef bouillon

2 to 3 bay leaves

20 peppercorns

1/4 teaspoon ground mustard

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme leaves

2 cups sliced carrots

2 cups chopped celery

3 tomatoes, peeled and chopped

1 medium turnip, diced

1 medium rutabaga, diced

1 medium yam, diced

1 large ear sweet corn, kernels removed

Salt and pepper


  1. Brown the meat in a large Dutch oven with the oil and onions. Add 1 quart of water to the pot along with the bouillon and bring to a simmer. Add spices and remaining vegetables to the pot and simmer for 45 minutes. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours. Season, to taste, with salt and pepper.

Cook’s Note

This recipe is best cooked in the shade of a cottonwood tree, and served with homemade bread and chokecherry jelly.

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