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Bison Stew

This herby bison stew recipe with garlic, parmesan, and fresh veggies is a comforting 30-minute weeknight dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Stew
Cuisine: American
Keyword: bison stew, bison stew recipe
Servings: 6
Author: Amy

Equipment

  • Stockpot
  • Cutting Board

Ingredients

  • 2 boxes or cans of organic garbanzo beans or chickpeas rinsed, divided in half
  • 1 tablespoon olive oil
  • 1 pound ground grass fed bison
  • ½ teaspoon dried Italian seasoning
  • ½ teaspoon fennel seeds crushed
  • ½ teaspoon crushed red pepper
  • 1 medium yellow onion

    chopped 


  • 2 medium carrots, diced (3/4 cup)
  • 4 cloves garlic minced
  • 3 tablespoons tomato paste
  • 2 tablespoons of chicken base
  • 4 cups of water
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Kosher salt
  • 1 small parmesan rind Optional
  • 3-4 cups fresh baby spinach Optional
  • ¼ cup grated Parmesan cheese Optional

Instructions

  • Place one box of drained and rinsed chickpeas in a food processor. Process until a crumbly mixture.

In a large stock pot heat oil in a large pot over medium-high heat.
  • Add bison, break up with a wooden spoon until crumbly mixture.
  • Immediately add Italian seasoning, crushed fennel seeds, and crushed red pepper, stirring to mix seasoning into bison.
  • Cook for 2-3 minutes.
  • Add onion, carrots, and garlic, stirring to blend evenly. Cook for 3-4 minutes, stirring occasionally,until softened and fragrant.
  • Add tomato paste and chicken base. Stir into bison mixture to coat. Continue stirring for about 30 seconds.
  • Add water, all of the chickpeas, salt, pepper and parmesan rind if using.
  • Cover and bring to a low simmer for about 8 minutes.
  • Remove lid, add spinach and cook on low until spinach wilts, 1-2 minutes.
  • Remove from heat.
  • Ladle into bowls, top with shredded parmesan if using. You can add additional red pepper flakes for more heat.
  • Enjoy!