Slow Cooker Bison Burgundy
This Slow Cooker Bison Burgundy is easy to make and makes an elegant weeknight meal.
Ingredients
- 4 slices bacon, chopped
- 2 lbs bison stew meat
- 1 cup red wine
- 2 cups beef broth
- 2 Tbsp tomato paste
- 1/4 cup soy sauce
- 1/4 cup flour
- 3 garlic cloves, minced
- 1 Tbsp chopped thyme
- 4 carrots, chopped
- 1 lb baby potatoes
- 1 cup quartered mushrooms
- 1 Tbsp chopped fresh parsley
Instructions
- In a large skillet over medium-high heat, cook the bacon until crispy. Remove from pan and add to slow cooker, leaving fat in pan. Add bison to the pan and brown on each side, about 4 minutes. Add the bison to the slow cooker.
- Add the red wine to the skillet and scrape browned bits. Bring to a boil and let reduce 2 minutes. Add chicken broth, tomato paste, and soy sauce. Whisk in the flour then transfer the sauce to the slow cooker.
- Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker and stir. Cook until bison is tender, about 8 hours on high. Remove from slow cooker and garnish with chopped parsley.
Notes
This recipe makes a great make-ahead meal. Make a double batch and save some for leftovers.
Use a Pinot Noir for a deep wine taste.
