Bison Stew
Description
This bison stew is simmered on the stovetop with tomato sauce, white wine, chicken broth, herbs, and vegetables for a heart-healthy yet meaty meal.
Ingredients
•
2 tablespoons canola oil
•
2 pounds bison meat, cut into 1-inch cubes
•
1 cup minced yellow onion
•
1/2 cup minced celery
•
2 cloves garlic, minced
•
2 tablespoons flour
•
4 cups low-sodium chicken broth
•
1 (8 ounce) can tomato sauce
•
1 cup water
•
2 tablespoons white wine
•
2 tablespoons chopped fresh parsley
•
1 teaspoon salt
•
1/2 teaspoon ground black pepper
•
3 whole cloves
•
1/4 teaspoon ground thyme
Directions
1
Heat 2 tablespoons oil in a Dutch oven over medium-high heat; brown bison in hot oil, 2 to 3 minutes per side; remove bison and set aside.
2
Pour remaining 1 tablespoon oil into the Dutch oven; cook and stir onion and celery in hot oil until soft, about 5 minutes. Add garlic; cook and stir 2 to 3 more minutes. Sprinkle with flour and stir to coat. Stir in broth, tomato sauce, water, wine, parsley, salt, pepper, cloves, and thyme; bring to a boil.
3
Return bison to the pot and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.