| Traditional Bison Stew |
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Longer cooking at lower heat is the key to making a great tasting bison stew. Use a homemade stock whenever possible.
*Note: if using a store-bought stock, best results are obtained with bottled or tetra-pak low sodium products; omit water and use 3 cups stock.
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| Ingredients |
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3 tbsp + 2 tsp
2 lbs
1 cup
2 cloves
2 tbsp
2 cups
1 cup
1 tsp
1/4 to 1/2 tsp
3
2 tbsp
2 tbsp
1/4 tsp
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canola oil
bison stew meat cut into 1 to 1 1/2 inch pieces
finely chopped yellow onion
garlic, finely chopped
flour
stock - homemade prefered (chicken, vegetable, or bison) - see above *Note
water (if using homemade stock see above *Note)
salt
freshly ground black pepper
whole cloves
tomato paste
finely chopped fresh parsley
ground thyme
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| Directions |
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- Set oven at 250F.
- Over a medium high burner, heat 2 tbsp canola oil in a 6 quart Dutch oven. Once hot add half the stew meat. Allow meat chunks to sear for 2 to 3 minutes per side before turning. Watch carefully, adust heat down if necessary. No need to rush, each batch can take 10 to 12 minutes. Remove browned meat from Dutch oven and set aside.
- Add one tablespoon canola oil to Dutch oven. Repeat process with remaining meat chunks, removing them from the Dutch oven once browned.
- Put remaining 2 tsp canola oil in the Dutch oven. Over medium heat, sauté yellow onion stirring to combine the onion with any browned on bits. Cook until the onion softens and begins to turn golden, about 6 to 8 minutes. Stir in the garlic and continue to sauté for another 2 minutes.
- Sprinkle in flour and stir to combine with onion and garlic. Immediately add stock, water (if using), salt, pepper, whole cloves, tomato paste, parsley, and thyme. Increase heat and stir until pot comes to a near boil; remove from heat.
- Return browned meat chunks to Dutch oven, giving everything a quick stir. Line the open Dutch oven with a sheet of aluminium foil to form a seal. Cover with lid.
- Cook in the oven for about 4 hours, or until meat is fork tender. Add more salt and pepper if needed. Serve with root vegetables or choice.
- Great reheated. From the refrigerator, cover and reheat in a 275F oven for 60 to 75 minutes, or until heated through. Thin the gravy with some warm water or additional stock if necessary.
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