Bison Bourguignon



  • 1 tbsp grape seed oil

  • 1-1 1/4 lb bison stew meat

  • salt and black pepper

  • 4 medium carrots cut into ¼-inch rounds

  • 2 leeks

  • 1 medium onion roughly chopped

  • 2 celery ribs cut into ¼-inch slices

  • 1 cup beef stock

  • 2 cup Burgundy or other dry red wine

  • 4 sprigs thyme

  • 1 tbsp buerre manie*




PREP TIME: 15 min | COOK TIME: 2 hrs 15 min | TOTAL TIME: 2 hrs 30 min | SERVES: 4
CREATED BY: Amy Reiley

Comfort food gets a modern (and healthy) twist with the use of bison in place of beef. 


  1. Carefully wash the leeks and halve lengthwise. Cut the white of the leek into ¼-inch half rounds. Save the dark green parts to make a delicious vegetable stock.

  2. Heat the grape seed oil in a Dutch oven.

  3. While the oil is heating, season the bison cubes with salt and pepper.

  4. Add the bison to the Dutch oven and brown for 2-3 minutes on one side, then flip to brown on the other side, adding the carrots, leeks, onion and celery.

  5. Continue to brown the meat for an additional 3 minutes.

  6. Pour in the stock and wine and add the whole thyme sprigs.

  7. Bring to a simmer and simmer, covered for 2-2 1/2 hours.

  8. Just before serving, remove the thyme sprigs and gently stir in the buerre manie.

  9. Allow it to simmer for about a minute to thicken before removing from heat and serving.