Bison Stew
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Canola Oil1 cup
White Onion (diced)1 cup
Carrot (diced)1 cup
Celery (diced)3 cloves
Garlic (minced)4 tbsps
All-Purpose Flour1 cup
Tomato Paste4 cups
Beef Broth (low-sodium)4 cups
Red Wine1
Salt2 tsps
Thyme Leaves (chopped)1 cup
Unsalted ButterDirections:
1
Cooked wild rice or couscous, for serving Heat the oil in a large saucepan over medium-high heat, until almost smoking
2
Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside
3
In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly
4
Add the flour and tomato paste and stir well
5
Slowly add in the beef stock, red wine and canned tomatoes
6
Season with salt and pepper, to taste
7
Return the seared meat to the pan and reduce the heat to a simmer
8
Continue to cook for about 45 minutes
9
The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender
10
Cook's Note: if the liquid begins to evaporate you can add more stock or water
11
To finish, stir in the fresh herbs and the butter
12
Transfer the stew to a serving bowl and serve immediately with wild rice or couscous