Main Dish

Bison Stew with Wild Mushrooms, Guajillo Chiles and Butternut Squash

Virginia Dare Winery

22281 Chianti Rd
Geyserville, CA 95441

  • RECIPE YEAR: 2018
  • RECIPE BY: Chef Tim Bodell
  • YIELD: Serves 6
  • PAIRS WELL WITH: Manteo 2015

Enjoy this hearty bison stew with a glass of the Virginia Dare Winery Manteo and your favorite corn bread.

  • 1/2 cup vegetable oil, plus more for cooking mushrooms
  • 1/2 pound wild mushrooms, such as porcini, morel or black trumpet
  • 1 pound bison chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 onion, diced
  • 2 celery stalks, diced
  • 8 cups bison, beef or chicken stock
  • 2 dried guajillo chiles, seeds and stems removed, chiles crushed by hand
  • 1 pound butternut squash, peeled and diced
  • 1 cup cooked black beans
  • 2 tablespoons chopped fresh rosemary
  • Salt and freshly ground pepper, to taste


In a sauté pan over medium-high heat, warm some vegetable oil. Add the mushrooms and cook, stirring occasionally, until tender. Set aside.

In a shallow, wide-bottomed pot over high heat, warm the 1/2 cup vegetable oil. Toss the bison meat with the flour, carefully add the cubes to the pot and brown on all sides. Transfer to a plate. 

Add the onion and celery to the pot, reduce the heat to medium and cook, stirring occasionally, until the vegetables are translucent and soft, about 10 minutes. Add the stock and guajillo chiles, bring to a simmer and cook for 3 hours. Add the butternut squash and continue to cook until the squash is tender, about 20 minutes. 

Add the bison meat, mushrooms, black beans, and rosemary, and season to taste with salt and pepper. Ladle the stew into bowls and serve.

Virginia Dare Winery

22281 Chianti Rd
Geyserville, CA 95441