Recipe courtesy of Robert Irvine
Save Recipe Print
1 hr 25 min
25 min
1 hr
6 servings



Cooked wild rice or couscous, for serving

Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.

In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock, red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender. Cook's Note: if the liquid begins to evaporate you can add more stock or water.

To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Irish Stew

Recipe courtesy of Giana Ferguson

Beef Stew

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Stew

Recipe courtesy of Katie Lee

Seafood Stew

Recipe courtesy of Ina Garten

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Parker's Beef Stew

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories