2 lb 1/3 cup 4 tbsp 2 cups 2 2 cups 1 cup 1 tsp 1 tsp 1/4 tsp 1/2 tsp 1 cup 1 1/2 lb 1 1/2 cups

stewing bison, cut in one inch cubes all purpose flour olive oil thinly sliced Spanish onion cloves garlic, minced vegetable or chicken stock water paprika salt ground black pepper dry basil diced carrots sweet potatoes cut in one inch cubes frozen peas

• Put flour in a plastic or paper bag. Add bison cubes, about 1/2 lb at a time. Shake to coat.
  
• Put 2 tbsp olive oil in a large non-stick skillet. Brown the flour coated bison cubes. Transfer to a 5 to 6 quart Dutch oven.
  
• Wipe pan with kitchen towel, add the last 2 tbsp olive oil. Over medium heat, sauté onions and garlic until soft, about 6 to 7 minutes. Transfer to the Dutch oven.
  
• Add stock, water, paprika, salt, pepper and basil to Dutch oven. Bring to a boil, reduce to simmer, cover and cook for 1 1/2 hours.
• Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until just tender.
• Stir in frozen peas, cover and simmer for another 5 minutes before serving.