Dakota Style Bison Stew

135 mins
Serves 1
https://www.texastribalbuffaloproject.org/bison-recipes

Directions

  1. 1Brown the meat in a large Dutch oven with the oil and onions.
  2. 2Brown the meat in a large Dutch oven with the oil and onions.
  3. 3Brown the meat in a large Dutch oven with the oil and onions.
  4. 4Add 1 quart of water to the pot along with the bouillon and bring to a simmer.
  5. 5Add 1 quart of water to the pot along with the bouillon and bring to a simmer.
  6. 6Add 1 quart of water to the pot along with the bouillon and bring to a simmer.
  7. 7Add spices and remaining vegetables to the pot and simmer for 45 minutes.
  8. 8Add spices and remaining vegetables to the pot and simmer for 45 minutes.
  9. 9Add spices and remaining vegetables to the pot and simmer for 45 minutes.
  10. 10Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours.
  11. 11Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours.
  12. 12Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours.
  13. 13If firmer vegetables are desired, add vegetables later into this simmer (45 mins into secondary simmer for example).
  14. 14If firmer vegetables are desired, add vegetables later into this simmer (45 mins into secondary simmer for example).
  15. 15If firmer vegetables are desired, add vegetables later into this simmer (45 mins into secondary simmer for example).
  16. 16Season, to taste, with salt and pepper.
  17. 17Season, to taste, with salt and pepper.
  18. 18Season, to taste, with salt and pepper.

Ingredients

  • 2 pounds bison meat, cubed
  • 2 pounds bison meat, cubed
  • 2 pounds bison meat, cubed
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 1 cup yellow onions, coarsely chopped
  • 1 cup yellow onions, coarsely chopped
  • 1 cup yellow onions, coarsely chopped
  • 1 cup red onions, coarsely chopped
  • 1 cup red onions, coarsely chopped
  • 1 cup red onions, coarsely chopped
  • 1.5 quarts water (recommended: Missouri River Water)
  • 1.5 quarts water (recommended: Missouri River Water)
  • 1.5 quarts water (recommended: Missouri River Water)
  • 4 teaspoons beef bouillon
  • 4 teaspoons beef bouillon
  • 4 teaspoons beef bouillon
  • 2 to 3 bay leaves
  • 2 to 3 bay leaves
  • 2 to 3 bay leaves
  • 20 peppercorns
  • 20 peppercorns
  • 20 peppercorns
  • 0.25 teaspoon ground mustard
  • 0.25 teaspoon ground mustard
  • 0.25 teaspoon ground mustard
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried thyme leaves
  • 0.5 teaspoon dried thyme leaves
  • 0.5 teaspoon dried thyme leaves
  • 2 cups sliced carrots
  • 2 cups sliced carrots
  • 2 cups sliced carrots
  • 2 cups chopped celery
  • 2 cups chopped celery
  • 2 cups chopped celery
  • 3 tomatoes, peeled and chopped
  • 3 tomatoes, peeled and chopped
  • 3 tomatoes, peeled and chopped
  • 1 medium turnip, diced
  • 1 medium turnip, diced
  • 1 medium turnip, diced
  • 1 medium rutabaga, diced
  • 1 medium rutabaga, diced
  • 1 medium rutabaga, diced
  • 1 medium yam, diced
  • 1 medium yam, diced
  • 1 medium yam, diced
  • 1 large ear sweet corn, kernels removed
  • 1 large ear sweet corn, kernels removed
  • 1 large ear sweet corn, kernels removed
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper

Equipment

large Dutch oven

Tips

  • If firmer vegetables are desired, add vegetables later into this simmer (45 mins into secondary simmer for example).