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Recipes

Frontier Bison Stew

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.

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For more about this recipe: Passion Behind the Product: Bonafide Provisions

Servings
6

Ingredients

  • 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

Preparation

  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