Dining at Echo Dell Farm is a culinary experience and a pleasure! Sue Shoemaker-Shea and her staff not only dish up delicious food but create a memorable evening that begins with cocktails or mocktails and ends with pots of French press coffee. We were there in the fall so we dined in the house that's filled with art and interesting decor, but when the weather allows, guests dine under the trees (see photos below). Friendly and attentive staff ,as well as conversations with fellow diners added to the evening.
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| Photo courtesy of Echo Dell Farm) |
I covered this unique farm-to-table dining establishment (that's located in a rural setting in the North Central part of Kansas) as a part of the Taste section of KANSAS! Magazine's 250 Years of America issue. The main course was Seared Bison Ribeye Au Poivre, Chef Chris provided a simpler at-home recipe that features bison (or beef) stew. (KANSAS! Magazine 2026, vo. 82, issue 2, pp. 58-63)
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| Menu for our seven-course meal. |
RECIPE
According to Chef Chris Coffman, “This is a true one-pot meal, a hearty and soulful stew that is perfect for a cold day, inspired by the spirit of the Kansas prairie. The secret is patience—browning the meat properly and letting it simmer slowly creates an incredibly rich flavor that can't be rushed.” He added, “Beef can also be substituted for bison.”
Essence of the Prairie Bison Stew with Savory Sage Cornbread
8 servings
INGREDIENTS
For the Bison Stew:
2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes
1/3 cup all-purpose flour
1/2 teaspoon smoked paprika
1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper
3 ounces bacon or salt pork, diced
1 large yellow onion, chopped
2 carrots, peeled and cut into1/2-inch thick half-moons
2 celery stalks, chopped (about 1/2-inch thickness)
3 cloves garlic, minced
1 cup dark beer (like a Stout or Porter) or strong black coffee
4 cups beef broth, low sodium
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)
For the Cornbread:
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt
1 large egg
1 cup buttermilk
1/4 cup unsalted butter, melted
3/4 cup sharp Cheddar cheese, shredded
1 1/2 tablespoon fresh sage, finely chopped
INUSTRUCTIONS:
Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.
Brown the Meat: 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; if needed, add additional cooking oil. Set the browned meat aside.
Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.
Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become.
Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.
Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.
Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.
Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.
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A few photos courtesy of Echo Dell Farm that highlight their outdoor dining venue, table settings, etc.
Recipe without photos . . . Essence of the Prairie Bison Stew with Savory Sage Cornbread
8 servings
INGREDIENTS
For the Bison Stew:
2 pounds bison (or beef) chuck roast, cut into 1.5-inch cubes
1/3 cup all-purpose flour
1/2 teaspoon smoked paprika
1 teaspoon kosher salt & 1/2 teaspoon freshly ground black pepper
3 ounces bacon or salt pork, diced
1 large yellow onion, chopped
2 carrots, peeled and cut into1/2-inch thick half-moons
2 celery stalks, chopped (about 1/2-inch thickness)
3 cloves garlic, minced
1 cup dark beer (like a Stout or Porter) or strong black coffee
4 cups beef broth, low sodium
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)
For the Cornbread:
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon coarse sea salt or 1/2 teaspoon fine sea salt
1 large egg
1 cup buttermilk
1/4 cup unsalted butter, melted
3/4 cup sharp Cheddar cheese, shredded
1 1/2 tablespoon fresh sage, finely chopped
INUSTRUCTIONS:
Prepare the Bison: In a large bowl, whisk together the flour, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the bison cubes and toss until they are evenly coated.
Brown the Meat: 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; if needed, add additional cooking oil. Set the browned meat aside.
Build the Flavor Base: Add the onion, carrots, and celery to the pot; add additional cooking oil as needed. Sauté for 8-10 minutes, scraping up any browned bits from the bottom, until softened. Add the minced garlic and cook for another minute until fragrant.
Deglaze and Simmer: Pour in the dark beer or coffee to deglaze, scraping the bottom vigorously. Let it reduce for 2 minutes. Return the browned bison to the pot. Add the beef broth, bay leaf, and thyme. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for at least 2 hours, the longer you let it go, the more tender it will become.
Add Vegetables: Add the potatoes and parsnips. Return to a simmer, cover, and cook for another 45-60 minutes, until the vegetables and bison are completely fork-tender.
Make the Cornbread: While the stew finishes, preheat your oven to 400°F (200°C). Grease an 8-inch cast-iron skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet into the dry, add the melted butter, and mix until just combined. Fold in the Cheddar and sage. Pour the batter into the skillet and bake for 20-25 minutes, just until a toothpick inserted in the center comes out clean.
Finish the Stew: Remove the bay leaf and thyme stems. Stir in the Worcestershire sauce and reserved bacon. Season to taste.
Serve: Ladle the hot stew into bowls, garnish with parsley, and serve with a warm slice of the cornbread.
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