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Braised Bison Stew with Silk Road Spices

“I love the scent of this stew as our native Albertan bison simmers the day away in a slow cooker filled with the warmest flavours spices can impart. If you can’t access bison, as we can here in Western Canada, beef will be a wonderful substitute.” ~ Karen Anderson the President and CEO of Alberta Food Tours, Inc.

Enjoy her recipe below for Braised Bison Stew with Silk Road spices.

Braised Bison Stew with Silk Road Spices

Braised “Silk Road” Bison Stew

This recipe is simple to prepare and fills your home with a wonderfully rich aroma as it slowly cooks.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Dish
Cuisine French
Servings 8 people


  • 2 – 3 tbsp olive oil
  • 3 ½ - 4 lbs (1.5-1.8 kg) Bison (or beef) round or cross rib roast
  • 1 onion finely chopped
  • 2 Celery ribs finely chopped
  • 3 Carrots finely chopped
  • 2 cups mushrooms stemmed and cut in half
  • 4 Garlic Cloves finely chopped
  • 1 tsp ground cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Ground Allspice
  • 1 flower of Star Anise
  • 1 tsp freshly ground black pepper
  • 2 cups Bold Red Wine
  • 1 can (28 oz 796ml) Tomatoes
  • to taste Salt and Pepper
  • 1 tbsp Parsley chopped


  • Heat a large frying pan over medium heat and add the oil.
  • Add the meat and cook turning until all sides are browned for about 10 – 15 minutes.
  • Transfer the meat to a slow cooker.
  • Add the onions, carrots, celery and mushrooms to the frying pan and cook until lightly browned (you may need a bit more olive oil).
  • Add the garlic and cook until fragrant then add the cinnamon, cloves, allspice, star anise and pepper and stir to distribute them evenly.
  • Pour the red wine into the pan, stirring until all the brown bits on the bottom come loose (this is known as deglazing the pan – it’s how you get ALL the flavour).
  • Add the tomatoes and bring to a boil then transfer the liquids in the fry pan over the meat in the slow cooker.
  • Refrigerate overnight at this point if you want to make the recipe ahead or if eating the same day, begin cooking on low for about 8 hours.
  • Season with salt and pepper to taste once the meat is at the point where it falls apart easily when tested with a fork.
  • Transfer to a serving dish and sprinkle with parsley.
  • Serve over polenta, pasta or mashed potatoes.
  • Enjoy with more of that bold red wine.


* Use a hearty Côtes du Rhône blend from Provence or a varietal (cabernet, merlot, malbec, zinfandel) that you prefer.
Keyword Bison, Stew
Tried this recipe?Let us know how it was!

Provencal Slow-Cooking

Provencal cuisine and slow-cooked fall meals belong together for the days when the temperatures have dropped from the summertime highs. Traditional recipes from Provence such as this lamb daube (stew) in white wine are cooked in handcrafted earthenware pottery made in the region. Discover the ceramics and pottery from the region, an artisanal trade.

Understanding Provencal Ceramics Vallauris Pottery Sgrafitte Technique

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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