Bison Stew with Root Vegetables

Tender bison meat, slow-cooked to perfection, blends harmoniously with a medley of root vegetables, creating a robust and satisfying stew. Experience the essence of Colorado’s culinary heritage as we guide you through the step-by-step instructions for this flavorsome Colorado-inspired recipe!


  • 1.5 pounds bison stew meat, cubed
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 turnips, peeled and chopped
  • 2 cups beef or vegetable broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, for garnish


  1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the bison stew meat and brown it on all sides until well-seared. Remove the meat from the pot and set it aside.
  2. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
  3. Return the browned bison meat to the pot, along with the chopped carrots, parsnips, and turnips. Stir well to combine the ingredients.
  4. Pour in the beef or vegetable broth and red wine (if using), ensuring that the ingredients are fully covered. If needed, add additional water or broth to cover.
  5. Stir in the tomato paste, dried thyme, and bay leaf. Season with salt and pepper to taste.
  6. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the bison meat is tender and the vegetables are cooked through.
  7. Remove the bay leaf from the stew.
  8. Ladle the Colorado Bison Stew into bowls, garnish with fresh parsley, and serve piping hot.
  9. Allow yourself to be transported to the wild landscapes of Colorado as you savor every spoonful of this rich and hearty stew.

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