Frontier Bison Stew

This hearty stew recipe is quick and easy to make and can even be made in the slow cooker. It's filling and delicious, the perfect combination for a meal on a cold day. This recipe was created by Neil Zevnik at Better Nutrition


  • 3 Tbs. coconut oil or ghee divided
  • 1 1/2 lbs. grass-fed bison clod roast, cut into 1/2-inch cubes
  • 1 large organic yellow onion, diced
  • 4 large organic carrots, peeled & diced
  • 3 ribs of organic celery, diced
  • 2 24-oz. Bonafide Frontier Blend Bone Broth
  • 2 cups frozen organic corn kernels
  • 2 large organic Yukon Gold potatoes, diced
  • 1 cup cooked pinto beans
  • 2 small sprigs fresh organic rosemary
  • Chopped organic Italian flat-leaf parsley for garnish


  1. Heat 2 Tbs. oil or ghee in a large heavy pot or Dutch oven over medium heat. Add bison, and cook, stirring, until well-browned. Remove from pot with a slotted spoon, and set aside. Add remaining oil, onion, carrots, and celery to the pot, and cook, stirring often, until onion is translucent.
  2. Add broth, and bring to a boil. Add corn, potatoes, beans, bison, and rosemary. Bring to a boil, reduce heat, cover, and keep at a vigorous simmer until meat is tender and vegetables are cooked but still firm, about 25 minutes.
  3. Remove cover, and increase heat to medium. Allow cooking uncovered until some of the broth evaporates and mixture reaches the consistency of a very thick soup or thin stew, stirring often to prevent burning. Remove rosemary sprigs, add salt & pepper to taste, and serve sprinkled with chopped parsley.

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