One of our go-to outdoor meals is a Dutch oven bison stew recipe that is my own creation. This Dutch oven bison stew recipe is so delicious and easy to make that we can’t get enough of it. The delicate and lean bison meat complements the veggies and seasonings with its own distinct flavor.
The simplicity of this Dutch oven bison stew recipe dish is one of its best features, in my opinion. We can make a remarkable dinner with only a handful of simple items.
The health advantages of this dish for Dutch oven bison stew recipe are just one more reason to love it. Bison is a leaner alternative to beef that is nevertheless packed with protein. Because of the veggies, this stew is not only tasty, but also healthy. Ideal for outdoor pursuits, this filling lunch won’t make you sluggish.
If you enjoy cooking in a Dutch oven, you have to try this bison stew dish. It’s great for a night out beneath the stars because it’s simple to make and flavorful. Try this stew if you’re seeking for something different to cook when you’re outside. I promise you, you won’t regret it. Gather your bison, a Dutch oven, and get ready for a wonderful alfresco dinner.
Cooking Instructions For the Dutch Oven Bison Stew Recipe
- The first step of making the Dutch oven bison stew recipe is to start your fire or charcoals. You will using them for the Dutch oven bison stew recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- It takes 24 briquettes to get a 12-inch Dutch oven to 350 degrees. To make biscuits and stack ovens, you’ll need to start 36 briquettes.
- Shape the meat into pieces that are about the size of stew. Potatoes, celery, onion, and carrots should be chopped.
- Dump the flaming charcoal onto your cooking surface. Cover your oven and add oil. Set your oven over a bed of embers to heat it up.
- Put the garlic and onion in when it’s heated, and cook for a minute. After that, brown the meat.
- Toss in the remaining ingredients once the meat has browned. Just add enough water (about 6 cups) to cover everything. Due to the broth’s prolonged shelf life, the pioneers likely increased the water content.
- Alternately place twelve briquettes on top of the oven and twelve on the bottom.
- To get soft veggies, simmer stew for approximately one hour. After around 30 minutes, you’ll likely have to heat up 12 more briquettes to replenish the ones that burn out.
- After the veggies are soft, whisk together the cornstarch and cool water until smooth. Add to the stew. Bring it back to a boil and cook for a few more minutes, or until it thickens to your desired consistency.
- Remove from the fire and serve.
Ingredients
bison
potatoes
carrots
onion
celery
bouillon cubes
water
cooking oil
garlic
salt
pepper
cornstarch
5 Reasons I Love the Dutch Oven Bison Stew Recipe
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018,
The healthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Dutch Oven Bison Stew Recipe
Q: What ingredients are needed for the Dutch oven bison stew recipe?
A: To make the Dutch oven bison stew recipe, you’ll need bison stew meat, potatoes, carrots, celery, onions, garlic, beef or vegetable broth, tomato paste, Worcestershire sauce, flour, olive oil, salt, pepper, bay leaves, thyme, and optionally, red wine and peas for added flavor and texture.
Q: How do you cook the Dutch oven bison stew recipe?
A: To cook the Dutch oven bison stew recipe, start by heating olive oil in a Dutch oven over medium heat. Coat the bison stew meat with flour, salt, and pepper, then brown it in the Dutch oven. Remove the meat and set it aside. In the same pot, sauté chopped onions, carrots, and celery until they soften. Add minced garlic and cook for another minute. Return the bison to the pot and add broth, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours. Add diced potatoes and cook until tender. Optionally, stir in peas towards the end of cooking. Adjust seasoning before serving.
Q: Can I make the Dutch oven bison stew recipe ahead of time?
A: Yes, you can make the Dutch oven bison stew recipe ahead of time. Cook the stew as directed, then let it cool and store it in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two. Reheat the stew in the Dutch oven over low heat until warmed through before serving.
Q: What can I serve with the Dutch oven bison stew recipe?
A: The Dutch oven bison stew recipe pairs well with crusty bread, rolls, or biscuits to soak up the flavorful broth. You can also serve it over mashed potatoes, rice, or egg noodles for a heartier meal. A simple green salad or roasted vegetables can complement the stew, providing a balanced and nutritious meal.
Q: Are there any variations to the Dutch oven bison stew recipe?
A: Yes, there are several variations to the Dutch oven bison stew recipe. You can add different vegetables such as parsnips, turnips, or mushrooms for added flavor and texture. For a thicker stew, you can mix a little cornstarch with water and stir it in towards the end of cooking. Adjust the seasonings to your taste, adding herbs like rosemary or parsley. For a different flavor profile, try incorporating spices like smoked paprika or adding a splash of balsamic vinegar.
Other Bison Recipes to Try
Cast Iron Skillet Ground Bison Brown Rice
Cast Iron Skillet Bison Sweet Potato Hash Recipe
Easy Dutch Oven Bison Bolognese Recipe
Easy Cast Iron Skillet Bison Salisbury Steak Recipe
Dutch Oven Bison Stroganoff Recipe
Easy Dutch Oven Bison Stew Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 2 lbs bison ground or stew meat
- 6 potatoes medium
- 6 carrots
- 1 onion
- 2 celery stalks of
- 6 bouillon cubes
- 6 cups water
- 2 tbsp cooking oil
- 4 cloves garlic chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp pepper
- 3 tsp cornstarch to thicken
Instructions
- The first step of making the Dutch oven bison stew is to start your fire or charcoals. You will using them for the Dutch oven bison stew, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- It takes 24 briquettes to get a 12-inch Dutch oven to 350 degrees. To make biscuits and stack ovens, you'll need to start 36 briquettes.
- Shape the meat into pieces that are about the size of stew. Potatoes, celery, onion, and carrots should be chopped.
- Dump the flaming charcoal onto your cooking surface. Cover your oven and add oil. Set your oven over a bed of embers to heat it up.
- Put the garlic and onion in when it's heated, and cook for a minute. After that, brown the meat.
- Toss in the remaining ingredients once the meat has browned. Just add enough water (about 6 cups) to cover everything. Due to the broth's prolonged shelf life, the pioneers likely increased the water content.
- Alternately place twelve briquettes on top of the oven and twelve on the bottom.
- To get soft veggies, simmer stew for approximately one hour. After around 30 minutes, you'll likely have to heat up 12 more briquettes to replenish the ones that burn out.
- After the veggies are soft, whisk together the cornstarch and cool water until smooth. Add to the stew. Bring it back to a boil and cook for a few more minutes, or until it thickens to your desired consistency.
1 comment
Cold the day we had this and it was really good.
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