Bison Stew with Red Wine and Rosemary Pressure Cooker Recipe

Recipe Category: Stew


Bison Stew With Red Wine And Rosemary Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

  • 6 ounces sliced bacon, chopped
  • 1½ pounds well-marbled chuck bison stew meat, cut into 1-inch cubes
  • ¼ cup potato starch (not potato flour) or rice flour
  • sea salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow or white onion, finely chopped
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 cups dry red wine
  • 3 medium carrots, cut into ½-inch-thick slices on the diagonal (if using baby carrots, trim and add whole)
  • 3 ribs celery, sliced ½ inch thick
  • ½ pound new red or white potatoes, cut into 1-inch chunks (small potatoes can be halved or quartered; don’t peel them)
  • ½ cup tomato paste
  • 2 cups beef broth


  1. In a large bowl or 1-gallon plastic ziptop bag, toss the bison with the potato starch, salt, and pepper to coat evenly
  2. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat until very hot
  3. Add the bacon and cook, stirring, until lightly browned
  4. Transfer to paper towels to drain
  5. Add half the bison to the pot in a single layer and brown on all sides, 3 to 4 minutes total
  6. Transfer to the bowl with a slotted spoon
  7. Add the remaining 1 tablespoon oil and brown the second batch of bison
  8. Remove to the bowl
  9. Add the onion to the pot, reduce the heat to medium, and cook 1 to 2 minutes
  10. Add the herbs and stir for 1 minute
  11. Add the wine and bring to a low boil, scraping up any browned bits from the bottom of the pot
  12. Return the meat and any accumulated juice to the pot, along with the carrots, celery, and potatoes
  13. Stir the tomato paste into the broth and pour into the cooker
  14. Close and lock the lid
  15. Set the burner heat to high
  16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  17. Set a timer to cook for 20 minutes
  18. Remove the pot from the heat
  19. Open the cooker with the Quick Release method
  20. Be careful of the steam as you remove the lid
  21. Discard the whole herbs
  22. Taste for salt and pepper
  23. If the liquid is too thin, transfer the bison and vegetables to a serving bowl or tureen, then turn the heat to high and simmer, uncovered, until the liquid is reduced to the desired consistency
  24. Taste for seasoning
  25. Pour the liquid over the bison and vegetables
  26. Serve immediately or let cool, then refrigerate and enjoy reheated the next day

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