Hearty Bison Stew Recipe: A Comforting Classic

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add bison cubes, season with salt and pepper, and brown on all sides (5-7 minutes). Remove and set aside.

In the same pot, add onion and garlic. Sauté until translucent (3-4 minutes), then add carrots, celery, and mushrooms. Cook for another 5 minutes until softened.

Return the bison to the pot. Stir in potatoes, broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low.

Cover and simmer for 1.5 to 2 hours, until the bison is tender and flavors meld. Adjust seasoning as needed.

Remove the bay leaf and ladle into bowls. Garnish with parsley and serve with crusty bread or rice.