Yukon Gold Rush Stew
A hearty and warming stew inspired by the Yukon's Gold Rush era, featuring tender bison, root vegetables, and a touch of wild berries for a uniquely Canadian flavour.
🧂 Ingredients
- 1 kg Bison stew meat(cut into 1.5-inch cubes)
- 1/4 cup All-purpose flour
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 large Yellow onions(chopped)
- 4 cloves Garlic(minced)
- 3 medium Carrots(peeled and cut into 1-inch chunks)
- 2 medium Parsnips(peeled and cut into 1-inch chunks)
- 500 g Potatoes(Yukon Gold, cut into 1.5-inch chunks)
- 6 cups Beef broth
- 1 cup Red wine(such as Merlot or Cabernet Sauvignon)
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 Bay leaf
- 1/2 cup Saskatoon berries(fresh or frozen)
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a bowl, toss bison meat with flour, salt, and pepper until evenly coated.
💡 Tip: Ensure meat is well-coated for a good sear and thickening of the stew. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the bison in batches, about 2-3 minutes per side. Remove meat and set aside.
⏱️ 10 minutes - 3
Add onions to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
⏱️ 8 minutes - 4
Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
⏱️ 2 minutes - 5
Return the bison to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
⏱️ 1 hour 30 minutes - 6
Add carrots, parsnips, and potatoes to the pot. Stir well, cover, and continue to cook for another hour, or until vegetables and bison are tender.
⏱️ 1 hour - 7
Stir in the saskatoon berries during the last 15 minutes of cooking.
⏱️ 15 minutes - 8
Remove the bay leaf. Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.
💡 Tip: Taste and adjust seasoning before serving.
💡 Pro Tips
- ✓Bison can be leaner than beef, so be careful not to overcook it during the initial browning.
- ✓If saskatoon berries are unavailable, cranberries or blueberries can be substituted, though the flavour will be slightly different.
- ✓For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the simmering stew during the last 10 minutes of cooking.
🔄 Variations
- Add a splash of balsamic vinegar in the last 30 minutes of cooking for a deeper flavour.
- Include other root vegetables like rutabaga or celery root.
- For a spicier kick, add a pinch of red pepper flakes with the garlic.