Yukon Gold Rush Stew with Bison
A hearty and warming stew inspired by the Yukon Gold Rush era, featuring tender bison, root vegetables, and a rich, savory broth infused with wild herbs.
🧂 Ingredients
- 1 kg Bison stew meat(cut into 1.5-inch cubes)
- 1/4 cup All-purpose flour
- 2 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 2 tbsp Olive oil
- 2 large Yellow onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 3 medium Celery stalks(chopped)
- 4 minced Garlic cloves
- 6 cups Beef broth
- 1 cup Red wine(such as Merlot or Cabernet Sauvignon)
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 Bay leaf
- 1 kg Yukon Gold potatoes(peeled and cut into 1-inch cubes)
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a large bowl, toss the bison cubes with flour, salt, and pepper until evenly coated.
💡 Tip: Ensures a good sear and thickens 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 bison and set aside.
⏱️ 8 minutes - 3
Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 minutes - 4
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 minute - 5
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
⏱️ 3 minutes - 6
Return the bison to the pot. Add beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
💡 Tip: Ensure all bison is submerged in liquid - 7
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the bison is tender.
⏱️ 1 hour 30 minutes - 8
Add the cubed potatoes to the stew. Cover and continue to cook for another 45-60 minutes, or until the potatoes are tender.
⏱️ 1 hour - 9
Remove the bay leaf. Season with additional salt and pepper to taste. Garnish with fresh parsley before serving.
💡 Tip: Taste and adjust seasoning carefully
💡 Pro Tips
- ✓Bison can be leaner than beef, so avoid overcooking to maintain tenderness.
- ✓For a thicker stew, you can mash some of the cooked potatoes against the side of the pot.
- ✓This stew tastes even better the next day as the flavors meld.
🔄 Variations
- Add other root vegetables like parsnips or turnips.
- For a touch of sweetness, add a tablespoon of maple syrup in the last hour of cooking.
- Serve with crusty bread for dipping.