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Moroccan-Style Bison Stew

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Servings 6 servings


  • 2 tablespoons coconut oil
  • 1 medium onion finely diced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • 1 tablespoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds bison stew meat cut into 1-inch cubes
  • 3 cloves garlic pressed
  • 1 28-oz. can crushed tomatoes
  • 1 teaspoon cinnamon
  • 2 tablespoons chopped dates
  • 3 cups low sodium chicken broth
  • 2 tablespoons chopped Italian parsley optional


  • Melt the coconut oil in a large stock pot over medium heat. Add onion and sauté until softened, about 5 minutes. Place cumin through black pepper in a medium bowl and whisk to combine. Place the bison in a zipper-topped plastic bag, and pour the spice blend into the bag, shaking well to coat. Transfer seasoned bison to the stock pot. Increase heat to medium-high, stirring frequently, until bison is browned. Add garlic, stir for a few seconds, then carefully stir in the tomatoes, cinnamon, dates and chicken broth. Bring to a boil, cover, then reduce heat to low and simmer for 1 1/2 hours, stirring occasionally. After 1 1/2 hours, remove cover and allow sauce to reduce until thickened, and bison becomes fork tender, about another half hour. Garnish with fresh Italian parsley, if desired.
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