Pumpkin and Pear Stew

Pumpkin and Pear Stew Thank you to Ithaca Organics for the pie pumpkin, Straight Way Farms for the pears, and Glenwood Farms for the bison!


  • 1 lb of bison (cut into stew chunks)*
  • 3.0 Ibs pie pumpkin
  • 2 large pears
  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 inch of fresh ginger root
  • ⅛ tsp cinnamon
  • ¾ cup chopped mushrooms
  • 3 ¾ cup broth
  • ¼ cup red wine
  • 1 bay leaf
  • 5 fresh sprigs of thyme
  • salt to taste
*See below for the vegan variation! In a saucepan brown the bison. This should take around 15 minutes. While the bison is browning, deseed, peel and chop the pumpkin into 1 inch chunks. Set aside. Dice the onion. Remove the bison when it is done browning and set aside in a bowl. In the stockpot add the oil and sauté the onion for 5 minutes or until it is translucent. Mince the garlic and peeled ginger root and add to the stockpot. Cook for five minutes or until fragrant. Add the broth, wine and bay leaf. Bring to a boil, reduce to a simmer and simmer for 15 minutes.


Add the pumpkin, cinnamon, and salt and simmer for 15 minutes.


Chop the pear, skin and all, into 1 inch chunks. Add to the stew and simmer for 15 minutes.


Chop the mushrooms. Remove the thyme leaves from the sprigs and rub between your hands to release fragrance. Add the mushrooms and thyme to the stew and simmer for 15 minutes.


After 15 minutes turn off the heat, serve and enjoy!


Vegan Variation: This stew can be made with just the vegetables or with your favorite protein. A vegan sausage would taste great or even lentils.