Made with a porter ale, a beer whose flavors reminds one of a good quality strong coffee mixed with a bite of dark berry serves as a great platform for a robust bowl of bison stew.
If you enjoy cooking with bison, don’t miss my Bison Recipes category.
A long simmer in this flavorful broth, chunky vegetables, bison top round steak, all infused with lots of rosemary, results in a flat out wonderful savory rich flavor.
Located under the Flatirons in Boulder, Colorado, Boulder Beer Co. was Colorado’s first microbrewery. From humble beginnings in 1979, they’ve grown to produce almost nine million bottles of beer annually. With a tradition of innovation, they introduced this Planet Porter along with Colorado favorites such as Singletrack Copper Ale, Buffalo Gold and many more.
But what makes a beer a “porter”? Porter is a dark style of beer originating in London in the 18th Century, A well hopped beer made from brown (or black in this case) malt. The name came about as a result of its popularity with street and river porters.
The history and development of stout and porter are intertwined. The name “stout” for a dark beer is believed to have come about because a strong porter may be called “Extra Porter” or “Double Porter” or “Stout Porter”. The term “Stout Porter” would later be shortened to just “Stout”. For example, Guinness Extra Stout was originally called “Extra Superior Porter” and was only given the name Extra Stout in 1840. Thank you Wikipedia.
Goodbye to my normal method of making beef stew and hello to this Boulder Beer recipe for bison stew. Usually I cube everything, toss it in the crock pot with seasonings, beef broth and a can of tomatoes and let it simmer all day. This recipe brings beef stew to a new rich and savory level.
And with high’s in the 40’s and an all day drizzle, this really hit the spot. Let’s take a look.
Recipe for Bison Stew with Porter Ale
I hope you give this recipe for bison stew a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite bison stew recipe, let me know, I’d love to give it a try.
More Bison Recipes
And if you’re looking for more beef stew recipes using beer, don’t miss this one for Belgian Beef Stew with Belgian Ale. And if you’re looking for more stew recipes, don’t miss my Soup and Stew Category. You’ll find lots of great recipes including the most popular on my site for Anthony Boudain’s New Mexico Style Chili.
Porter Ale Bison Stew
- 3 Tablespoons Vegetable oil divided
- 1 large sweet onion chopped
- 1/2 Tablespoon salt
- 1/2 Tablespoon black pepper coarse grind
- 1 Tablespoon fresh rosemary chopped
- 5 cloves garlic minced
- 1 1/2 pounds Buffalo Top Sirloin Steak cut into 1-inch cubes
- 24 ounces Boulder Beer Planet Porter 2 bottles
- 30 ounces beef stock 2-14 1/2 ounce cans
- 4 carrots peeled and sliced 1/2 inch thick
- 2 cups celery sliced 1/2 inch thick
- 6 – 8 small red potatoes washed and quartered
- 2 bay leaves
- 4 Tablespoons unsalted butter melted
- 1 Tablespoon corn meal
- 1 Tablespoon flour
- In a large skillet, heat 1 tablespoon vegetable oil over medium high heat. Add onions and cook until tender. About 5 minutes. Add salt, pepper and rosemary and cook, stirring for 2 minutes. Add garlic and cook until fragrant. About 1 minute. Transfer these ingredients to a 6 – 7 quart soup pot or Dutch oven.
- Toss cubed buffalo with the remaining vegetable oil to coat. Reheat the skillet to medium high and brown meat well on all sides. Work in batches so the meat isn't over crowded.
- Remove meat from skillet and deglaze with one bottle of the Boulder Beer Planet Porter.
- Pour the deglazed liquid from the skillet into the soup pot. Add beef broth and and the seared meat. Let simmer on low for one hour, covered.
- Add carrots, celery, potatoes and bay leaf to the soup pot. Simmer on low, uncovered for one more hour.
- Melt butter stove top or microwave and mix in corn meal and flour to make a paste. Add to stew and simmer for 30 more minutes.
Boulder Beer Porter Bison Stew…It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.