Truly Saskatchewan bison stew by Roger Provencher


1-2 lbs bison stew meat, cubed round steak or cubed roast

2 TB butter

2 TB olive oil

1 large onion, peeled and cut into 12 wedges

2 TB white all purpose flour

14 ounces of your favorite stout

1 1/2 cups beef broth

4 bay leaves

4 carrots, peeled and cut into large dices

4 potatoes, peeled and cut into large cubes

1/2 cup, diced prunes

1/2 cup, chopped flat leaf parsley

Salt and pepper, to taste


  • With oven rack in middle position, preheat to 325 degrees
  • In a large sauce pan or dutch oven, brown the meat in butter and olive oil. Season with salt and pepper. Set meat aside on a plate.
  • In the same pan, brown the onion. Add oil if needed. Sprinkle with flour and stir to combine. Deglaze with beer and bring to boil, stirring constantly.
  • Return the meat to the pan. Add the broth, turnips, and carrots and bring to boil. Season with salt and pepper. Cover and bake for one hour. 
  • Add the potatoes and prunes and stir to combine. Cover and cook for one hour or until potatoes and meat are soft. Add parsley and salt and pepper to taste
  • Serve alone or with sour cream.