Bison and Meatball Stew Recipe

5 from 1 vote

This rich stew is perfect for curling up with on a chilly evening, and it's an easy introduction to cooking with bison if you've never tried it.

Course Main Course

Cuisine American

Keyword bison, meatballs, stew

Prep Time 35

Cook Time 3

Total Time 3 35

Servings people

Calories 1111kcal

Cost 35

Preheat your oven to 400 F.
Combine all the ingredients for the meatballs in a bowl. Mix everything well and form meatballs with your hands.
Cooking fat, 2 lbs. ground beef, 1 big onion, ½ tsp. ground cinnamon, 1 tsp. ground allspice, 1 egg, Sea salt and freshly ground black pepper
Melt some cooking fat in a skillet placed over high heat and brown each meatball on all sides for about 5 minutes.
Cooking fat
Transfer the meatballs to a baking pan, and place in the oven for 10 to 15 minutes, then set aside.
Melt some cooking fat in a saucepan placed over medium-high heat and brown the bison shanks until dark brown on all sides.
3 lbs. bison shanks
Add the onions and cook for 1 to 2 minutes.
1 cup onions
Add in the beef stock, cinnamon, cloves, and season with salt and pepper to taste. Bring to a boil, and simmer for 2 hours.
1 tsp. ground cinnamon, ½ tsp. ground cloves, Sea salt and freshly ground black pepper, 6 cups beef stock
Once the meat is well cooked, remove it from the pot and break the bison shanks apart into chunks.
Use a strainer to clear the broth. Then pour it back into a large saucepan, and add the meatballs and bison meat.
Cook until everything is warm, and season again to taste.
If you like a thicker sauce, you can stir in 1-2 tablespoon of tapioca starch. Dissolve it in water first and then add it to the sauce.