Bison Stew with Root Vegetables
By: The TTBP Team
About the Dish
This Bison Stew with Root Vegetables is simple, healing, and deeply nourishing—perfect for colder evenings or days when you need to reconnect with the land through food. With just a few ingredients, it honors the balance between strength and gentleness, offering warmth without heaviness.
This recipe comes from the kitchen at Texas Tribal Buffalo Project, where each meal carries our mission of restoring Indigenous foodways and kinship with our Buffalo relatives.
Serves: 1–2
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: 55–70 minutes
Ingredients
4 oz bison meat, cubed
½ cup chopped carrots
½ cup chopped turnips
¼ cup chopped onions
2 cups low-sodium broth (vegetable or bone broth)
1 teaspoon dried sage
Salt and pepper to taste (optional)
Instructions
Sauté the base
In a small pot, brown the bison cubes over medium heat. Add chopped onions and cook until they are soft and translucent.
Build the broth
Add the broth, carrots, turnips, and sage to the pot. Stir gently to combine.
Simmer and steep
Cover and simmer over low heat for 45 to 60 minutes, until the root vegetables are tender and the flavors have melded.
Serve warm
Season with salt and pepper if desired. Serve as-is, or with a small slice of roasted sweet potato for grounding.
Why Choose Bison?
Bison is naturally leaner than beef and packed with protein, iron, and omega-3 fatty acids. This makes the stew a heart-healthy, nutrient-rich meal perfect for those looking to eat wholesome, sustainable food that honors Indigenous heritage.
Support Indigenous Food Sovereignty
At the Texas Tribal Buffalo Project, we are dedicated to restoring kinship between Indigenous peoples and the Buffalo. Through land reclamation and culturally meaningful food access, we work to strengthen Indigenous food systems across Turtle Island.
