Bison Stew

by Roger Provencher


  • 1 kg boneless Bison cut into cubes. I use Shanks or will marbled cut
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, peeled and cut into 12 wedges
  • 2 tablespoons white all-purpose flour
  • 440 ml Black cat Stout from Saskatoon or Guinness
  • 1 1/2 cups (375 ml) beef broth
  • 4 bay leaves
  • 4 carrots, peeled and cut into large dice
  • 4 potatoes, peeled and cut into large cubes
  • 1/2 cup (125 ml) diced prunes
  • 1/2 cup (125 ml) chopped flat-leaf parsley (optional)
  • Salt and pepper


With the rack in the middle position, preheat the oven to 210 °C (325 °F).
In a large saucepan or Dutch oven, brown the meat in the butter and oil. Season with salt and pepper. Keep the meat aside on a plate.

In the same pan, brown the onion. Add oil, if needed. Sprinkle with the flour and stir to combine. Deglaze with the beer and bring to a boil, stirring constantly.

Return the meat to the pan. Add the broth, turnips, and carrots and bring to boil. Season with salt and pepper. Cover and bake for 1 hours. Add the potatoes and prunes and stir to combine.

Cover and cook for about 1 hour or until the potatoes are cooked and the meat is fork-tender. Add the parsley and adjust the seasoning. If desired, serve with sour cream.