Bison Stew 2 tablespoons canola oil 2 pounds bison meat, cut into 1-inch cubes 1 tablespoon canola oil 1 cup minced yellow onion 1/2 cup minced celery 2 cloves garlic, minced 2 tablespoons flour 4 cups low-sodium chicken broth 1 cup water 2 tablespoons white wine 1 teaspoon salt (optional) 1/2 teaspoon ground black pepper 3 whole cloves 1 (8 ounce) can tomato sauce 2 tablespoons chopped fresh parsley 1/4 teaspoon ground thyme Check All Add to Shopping List Directions 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.
Posted on: Mon, 23 Sep 2013 17:57:47 +0000
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