Urban Cowboy Bison Stew

Rustle up this delicious bison stew recipe for your guests and family and their sure to come back for seconds!


  • 2 lbs boneless bison stewing meat 
  • 3 bottles Big Rock Traditional Ale or other dark beer 
  • 6 carrots, peeled and diced into 1/2 inch cubes 
  • 4 celery stalks, diced into 1/2 inch pieces 
  • 4 parsnips, peeled and diced into 1/2 inch cubes 
  • 3 onions, peeled and diced into 1/2 inch pieces 
  • 1 lb baby potatoes cut in half 
  • 2 L bison or beef stock 
  • 1/2 lb butter 
  • 1/2 lb flour 
  • 3 tbsp fresh rosemary, chopped 
  • 3 tbsp fresh thyme, chopped 


  1. Marinate the stew meat with 1 tbsp of each of the herbs, 1 bottle of beer and freshly cracked black pepper. 
  2. Leave in fridge overnight or at least 8 hours. Drain. 
  3. Lightly flour the drained meat and sear in small batches in a heavy-bottomed saute pan. 
  4. In a deep braising pan, saute the vegetables in the butter until soft. 
  5. Add the flour to make a roux. 
  6. Stir in the stock and 2 bottle beer. 
  7. Add the seared meat. Simmer, covered, stirring occasionally until the bison is tender, about 2 hours. 
  8. Add the fresh herbs and season to taste with salt and black pepper. 
  9. Serve with apricot - herb biscuits.

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