Sweet Pea & Sweet Potato Stew

The Graese family favorite soup and many times fill a roaster pan for the annual Bison Round Up at Northstar Bison.


Servings: 12-14

Serving Size: 8 oz

Prep Time: 35 Minutes

Cook Time: 2 Hours



  • 2 lbs Bison Stew Meat
  • 1 tsp Paprika
  • 1/3 cup Flour
  • 1 tsp Salt
  • 4 tbsp High Heating Cooking Oil
  • 1/4 tsp Ground Black Pepper
  • 2 Cups Thinly Sliced Spanish Onion
  • 1/2 tsp Dry Basil
  • 2 cloves Garlic, Minced
  • 1 Cup Diced Carrots
  • 2 cups Vegetable OR Chicken Stock
  • 1 1/2 lb Sweet Potatoes cut in 1" Portions
  • 1 cup Water
  • 1 1/2 cups Frozen Peas



Put flour in a plastic or paper bag. Add bison cubes, about 1/2 lb at a time. Shake to coat.

Put 2 tbsp oil in a large non-stick skillet. Brown the flour coated bison cubes. Transfer to a 5-6 quart casserole dish.

Wipe pan with kitchen towel, add the last 2 tbsp. oil. Over medium heat, sauté onions and garlic until soft, about 6-7 minutes. Transfer to the casserole dish.

Add stock, water, paprika, salt, pepper and basil to casserole dish. Bring to a boil, reduce to simmer, cover and cook 1 1/2 hours.

Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until just tender.

Stir in frozen peas, cover and simmer for another 5 minutes before serving.


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