A hearty prairie-inspired stew and sage cornbread recipe rooted in Kansas farm cooking

Rich, slow-simmered and deeply comforting, this Prairie Bison Stew with Savory Sage Cornbread brings the flavors of Kansas farm kitchens to the table. Adapted by Chef Chris Coffman of Echo Dell Farm in north-central Kansas, the recipe celebrates prairie ingredients and time-honored cooking techniques. Tender cubes of bison are browned and gently simmered with vegetables, herbs and broth to create a hearty one-pot stew, while a golden skillet of cheddar-studded sage cornbread bakes alongside it. Whether prepared with bison or beef, the dish captures the spirit of rustic prairie cooking—simple ingredients, patient preparation and bold, satisfying flavor.

Featured in: Echoes of the Past

Ingredients

Bison Stew
  • 2 pounds bison chuck roast or beef, cut into 1½-inch cubes
  • ⅓ cup all-purpose flour
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 ounces bacon or salt pork, diced
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and cut into ½-inch thick half-moons
  • 2 celery stalks, cut into ½-inch slices
  • 3 cloves garlic, minced
  • 1 cup dark beer (like a stout or porter) or strong black coffee
  • 4 cups low-sodium beef broth
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 parsnips, peeled and cut into 1-inch cubes
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley, chopped (for garnish)
Cornbread
  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 1½ tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon coarse sea salt, or ½ teaspoon fine sea salt
  • 1 large egg
  • 1 cup buttermilk
  • ¼ cup unsalted butter, melted
  • ¾ cup sharp cheddar cheese, shredded
  • 1½ tablespoons fresh sage, finely chopped

Instructions

  1. In a large bowl, whisk together the flour, smoked paprika, salt and black pepper. Add the bison cubes and toss until evenly coated. Set aside.
     
  2. In a large, heavy-bottomed Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, brown the floured bison cubes on all sides until a deep, dark crust forms. Add more cooking oil as needed. Set aside browned meat.
     
  3. Add onion, carrots and celery to the pot, using more cooking oil as needed. Sauté for 8 to 10 minutes, scraping up browned bits from the bottom, until softened. Add minced garlic and cook for another minute until fragrant.
     
  4. To deglaze, pour in the dark beer or coffee, scraping the bottom vigorously. Let it reduce for 2 minutes. Return browned bison to the pot. Add beef broth, bay leaf and thyme. Bring to a simmer, then reduce heat to low, cover, and let it gently bubble for at least 2 hours. The longer it simmers, the more tender it will become.
     
  5. Add potatoes and parsnips to the pot. Return to a simmer, cover, and cook for another 45 to 60 minutes, until the vegetables and bison are completely fork-tender.
     
  6. While the stew finishes cooking, preheat oven to 400 degrees and grease an 8-inch cast-iron skillet.
     
  7. In a bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
     
  8. In a separate bowl, whisk together egg and buttermilk. Pour the wet ingredients into the dry ingredients. Mix in melted butter until just combined. Fold in the cheddar and sage, then pour the batter into the skillet. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
     
  9. Remove the bay leaf and thyme stems from the stew. Stir in Worcestershire sauce and reserved bacon. Season to taste.
     
  10. Ladle hot stew into bowls and garnish with parsley. Serve with a warm slice of the cornbread.