Slow Cooker Bison Burgundy

Slow Cooker Bison Burgundy

This Slow Cooker Bison Burgundy is easy to make and makes an elegant weeknight meal.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings


  • 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


  • 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.


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.

Perfect Pairing

Serve this Slow Cooker Bison Burgundy with a Pear Mojito.
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