Prep Time: 5 minutes

Cook Time: 2 hours, 15 minutes


  • 1 pound bison stew meat
  • 1/2 teaspoon unrefined sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons ghee, butter, or olive oil
  • 1 branch rosemary
  • 2 sprigs thyme
  • 1 small yellow onion, chopped fine
  • 3 ribs celery, chopped fine
  • 3 carrots, sliced into 1/4-inch thick rounds
  • 3 medium potatoes, peeled and chopped into 1-inch pieces
  • 2 cups homemade beef stock
  • 2 cups red wine
  • 1/2 cup tomato paste
  • 2 bay leaves
  • 3 tablespoons chopped parsley


  1. Sprinkle the bison stew meat with salt and pepper, and set it aside while you prepare the remaining ingredients.
  2. Melt the bacon fat in a dutch oven over medium-high heat.
  3. Place rosemary and thyme in the hot fat, and let it fry gently for 2 to 3 minutes, then pluck the herbs from the pan, and stir in the seasoned meat.
  4. Sear it on each side – a total of 5 minutes, then remove it from the pot with a slotted spoon, and stir in the onion, celery and carrots. Fry them gently in the seasoned fat about 6 minutes, or until crisp-tender.
  5. Return the meat to the pan, and add the potatoes.
  6. Pour the beef stock and red wine into the Dutch oven, then stir in the tomato paste.
  7. Drop in the bay leaves, and simmer it, covered, over medium-low heat for 2 hours.
  8. Remove the bay leaves, ladle into bowls and serve sprinkled with chopped parsley.


If you cannot find bison stew meat, you can substitute grass-fed beef stew meat which you can find at local farmers markets. If you do not consume pork, you can substitute grass-fed ghee.

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