This hearty cross between a stew and a soup is the perfect antidote to a blustery winter’s day. If you don’t like bison, beef is an easy substitute.
  • 6Servings


  • 3 Tbs. olive oil, divided
  • 1 1/2 lbs. bison clod roast, cut into 1/2-inch cubes
  • 1 large yellow onion, diced
  • 4 large carrots, peeled & diced
  • 3 ribs of celery, diced
  • 2 24-oz. pouches Bonafide Frontier Blend Bone Broth, defrosted
  • 2 cups frozen corn kernels
  • 2 large Yukon Gold potatoes, diced
  • 1 cup cooked pinto beans
  • 2 small sprigs fresh rosemary
  • Chopped Italian flat-leaf parsley for garnish


  1. Heat 2 Tbs. oil in large heavy pot or Dutch oven over medium heat. Add bison, and cook, stirring, until well-browned. Remove from pot with slotted spoon, and set aside. Add remaining oil, onion, carrots, and celery to pot, and cook, stirring often, until onion is translucent.
  2. Add broth, and bring to a boil. Add corn, potatoes, beans, bison, and rosemary. Bring to a boil, reduce heat, cover, and keep at a vigorous simmer until meat is tender and vegetables are cooked but still firm, about 25 minutes.
  3. Remove cover, and increase heat to medium. Allow to cook uncovered until some of the broth evaporates and mixture reaches consistency of a very thick soup or thin stew, stirring often to prevent burning. Remove rosemary sprigs, add salt & pepper to taste, and serve sprinkled with chopped parsley.

Nutrition Information

  • Calories: 450
  • Carbohydrate Content: 48 g
  • Cholesterol Content: 80 mg
  • Fat Content: 12 g
  • Fiber Content: 8 g
  • Protein Content: 40 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 500 mg
  • Sugar Content: 8 g
Publish date:
Main DishMain Course

Vegetarian Irish Stew

Get into the Spirit of St. Patrick's Day with this plant-based version of an Irish classic. It's made with seitan in place of meat.