Slow-Cooker Bison Stew

This velvety stew has root vegetables and chunks of bison. Get the recipe below. (Jennifer McGruther)

This robust stew is both filling and deeply comforting. It’s loaded with root vegetables and chunks of tender bison, all combined in a velvety tomato- and wine-based gravy. Serve it with a crisp herb salad, which helps to balance the stew’s heaviness. A hunk of crusty sourdough bread is perfect for sopping up every last bit.

If you prefer, you can skip trimming the bison chuck roast and buy stew meat instead. Two pounds should be enough.

Serves 8

• 3 tablespoons ghee or butter
• 2 1/2 pounds bison chuck roast, trimmed and cut into 1 1/2-inch pieces
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup tomato paste
• 2 medium yellow onions, sliced thin
• 1 1/2 pounds small yellow potatoes, cut into 1-inch pieces
• 3/4 pound carrots, peeled and cut into 1-inch pieces
• 1/2 pound parsnips, peeled and cut into 1-inch pieces
• 2 cups beef or bison bone broth
• 1/2 cup dry red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1/2 cup chopped fresh parsley

Warm the ghee in a cast iron skillet or Dutch oven over medium-high heat, and then dump in the bison meat. Sprinkle with salt and pepper, and brown on all sides, about 8 minutes. Transfer the browned bison meat to a slow cooker. Stir in the all-purpose flour and tomato paste until the meat is well-coated.

Stir the onion, potatoes, carrots, and parsnips. Then, pour in the broth, red wine, and Worcestershire sauce. Drop in the thyme and bay leaves, and then cook on low for 8 to 9 hours or on high for 4 to 5 hours or until the meat is tender. Sprinkle with parsley just before serving.

Store any leftovers in a tightly sealed container in the refrigerator for up to 3 days.