Name: Bison Stew
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Canola oil - 2 tablespoons; Bison meat, cut into 1-inch cubes - 2 pounds; Canola oil - 1 tablespoon; Minced yellow onion - 1 cup; Minced celery - ½ cup; Garlic, minced - 2 cloves; Flour - 2 tablespoons; Low-sodium chicken broth - 4 cups; Water - 1 cup; White wine - 2 tablespoons; Salt (Optional) - 1 teaspoon; Ground black pepper - ½ teaspoon; Whole cloves - 3; Tomato sauce - 1 (8 ounce) can; Chopped fresh parsley - 2 tablespoons; Ground thyme - ¼ teaspoon

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.