Ingredients Jump to Instructions ↓

  1. 1/4 cup canola oil

  2. 2 pounds bison meat, cut into 1-inch cubes

  3. 1 cup diced white onion

  4. 1 cup diced carrots

  5. 1 cup diced celery

  6. 3 cloves garlic , minced

  7. 4 tablespoons all-purpose flour

  8. 1/2 cup tomato paste

  9. 4 cups low-sodium beef broth

  10. 4 cups red wine

  11. 1 (14 1/2-ounce) can chopped tomatoes

  12. Salt and freshly ground black pepper

  13. 4 tablespoons chopped parsley leaves

  14. 2 teaspoons chopped thyme leaves

  15. 1/4 cup unsalted butter

Instructions Jump to Ingredients ↑

  1. Cooked wild rice or couscous, for serving Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.

  2. In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock , red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. 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. Cook's Note: if the liquid begins to evaporate you can add more stock or water.

  3. To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.


Send feedback