Belgian Beer & Bison Stew


  • 2 lb. Bison chuck roast, cut into 1” cubes (or four, 10-oz. sirloins)
  • Kosher salt and freshly ground black pepper
  • ¼ cup flour
  • 4 Tbs. unsalted butter
  • 4 slices of bacon, chopped finely
  • 6 cloves garlic, chopped finely
  • 3 medium yellow onions, thinly sliced lengthwise
  • 2 cups Belgian-style Ale, like Chimay. If you cannot find Belgian Ale, any good ale will do.
  • 1 cup beef stock
  • 2 Tbs. dark brown sugar
  • 2 Tbs. apple cider vinegar
  • 1 tsp. thyme
  • 1 tsp. tarragon
  • 1 bay leaf
  • 4 slices of whole grain bread
  • 2 Tbs. Dijon mustard


  1. Season bison with salt and pepper in a bowl; add flour and toss to coat.
  2. Heat 2 Tbs. butter in a 6-qt. Dutch oven over medium-high heat.
  3. Working in batches, add bison; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside.
  4. Add bacon; cook until the fat renders, about 8 minutes.
  5. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes.
  6. Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes.
  7. Return bison to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil.
  8. Reduce heat to medium-low; cook, covered, until bison is tender, about 2 hours.
  9. Spread Dijon mustard on the 4 slices of bread and place them, mustard side down, on top of the stew.
  10. Let bread sit to soften and “melt” into the stew; stir bread into the stew before serving.

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