Bison Stew
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Bison Stew

1. Canola oil - 2 tablespoons
2. Bison meat, cut into 1-inch cubes - 2 pounds
3. Canola oil - 1 tablespoon
4. Minced yellow onion - 1 cup
5. Minced celery - ½ cup
6. Garlic, minced - 2 cloves
7. Flour - 2 tablespoons
8. Low-sodium chicken broth - 4 cups
9. Water - 1 cup
10. White wine - 2 tablespoons
11. Salt (Optional) - 1 teaspoon
12. Ground black pepper - ½ teaspoon
13. Whole cloves - 3
14. Tomato sauce - 1 (8 ounce) can
15. Chopped fresh parsley - 2 tablespoons
16. Ground thyme - ¼ teaspoon

How to cook deliciously - Bison Stew

1. Stage

Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.