A hearty stew made using bison meat.
4 lbs. Bison Stew Meat
2 cups flour
2 tsp. salt
3 tsp. pepper
1/3 cup olive oil
2 cups dry red wine
2 tbsp. tomato paste
5-6 cloves garlic, minced or pressed
3 cups beef or vegetable stock
red potatoes, halved or quartered
small yellow potatoes, whole
1 onion, sliced
carrots, cleaned and cut
Add salt and pepper to flour and mix. Coat each piece of stew meat with flour.
Add olive oil to a dutch oven and brown bison stew meat. You'll want to do this in batches. Cook stew meat pieces just until they start to turn brown, then set aside and repeat until all meat pieces are browned.
Add red wine to dutch oven and bring to a simmer. Add browned stew meat pieces back into dutch oven, along with garlic, rosemary, thyme, a pinch of sugar, tomato paste and beef stock. Stir.
Reduce heat to a simmer while liquid starts to thicken. Simmer for 15-20 minutes, stirring occasionally. Cover and cook over low heat for 2 hours.
After 2 hours, add the onions, potatoes and carrots. Turn the heat up to a simmer and cook for an additional 30-45 minutes until the vegetables are tender.
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