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Bison Bourguignon--an easy weeknight stew recipe

Bison Bourguignon

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Comfort food gets a modern (and healthy) twist with the use of bison in place of beef. 
Course Main Course
Cuisine French
Dish Type stew
Diet and Health healthy-ish, low carb
Seasonal Holiday season, New Year's Eve, Valentine's Day, winter
Ingredient bison
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 30 mins
Servings 4 servings
Author Amy Reiley


  • 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*


  • 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.
  • Heat the grape seed oil in a Dutch oven.
  • While the oil is heating, season the bison cubes with salt and pepper.
  • 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.
  • Continue to brown the meat for an additional 3 minutes.
  • Pour in the stock and wine and add the whole thyme sprigs.
  • Bring to a simmer and simmer, covered for 2-2 1/2 hours.
  • Just before serving, remove the thyme sprigs and gently stir in the buerre manie.
  • Allow it to simmer for about a minute to thicken before removing from heat and serving.


Here’s a great article in Saveur Magazine on how to make/use buerre manie.