Crock Pot Bison Stew

    Crock Pot Bison Stew

The key to a successful crock pot stew is the use of your own Homemade Stock

As an alternative, good quality deli or butcher shop stocks may be used instead. We have also had success with Williams-Sonoma Braising Sauces They can be used for any number of different meats.

Unfortunately, the more widely available store bought varieties, don't really measure up for this particular recipe. For the most part, they are too watery and lack substance.

2 tbsp
4 - 4 1/2 lbs
1 1/2 tsp
3 cups


butter or canola oil
bison stew meat (cut into 1 1/2 to 2 inch chunks)
salt (use 1 tsp or less if using a salted stock)
Homemade Stock

Beurre Manie butter/flour balls


  • Put butter or canola oil in a large saucepan. Heat over medium-high heat. Once hot, add stew chunks and brown on all sides. As meat is browning, sprinkle in salt. Remember to use less salt if the stock being used is already salted.

    Buffalo Meat Chunks For Crock Pot Bison Stew Recipe Buffalo Meat Browning For Crock Pot Bison Stew Recipe

  • Once meat is brown, and remaining liquid in the saucepan is minimal, transfer pan contents to the crock pot (minimum size-3 1/2 quarts).

  • Stir in stock. Cover with glass lid and cook on high for 6 to 7 hours, or until meat chunks are fork tender.

    Adding Stock To The Crock Pot For Bison Stew Recipe

  • Serve stew* over rice, buttered noodles, or with boiled vegetables of choice.

  • * For thicker sauce, add one ball of Beurre Manie to crock pot just before serving. Usually that is enough. Only use two if sauce is extremely watery. Stir in to dissolve. Cover crock pot with a sheet of aluminum foil and the glass lid to form a seal. Continue to cook on high setting. Ready to serve in 20 minutes.

    Add Beurre Manie To Thicken Sauce

  • TO MAKE BEURRE MANIE: Combine 1 tbsp butter with an equal amount of flour; roll into a ball. Make up several and refrigerate. Can also be frozen for later use.