This robust stew is both filling and deeply comforting. It’s loaded with root vegetables and chunks of tender bison, all combined in a velvety tomato- and wine-based gravy. Serve it with a crisp herb salad, which helps to balance the stew’s heaviness. A hunk of crusty sourdough bread is perfect for sopping up every last bit.
If you prefer, you can skip trimming the bison chuck roast and buy stew meat instead. Two pounds should be enough.
