Description
This is a great tasting and easy stew using bison meat. Bison is lower in fat, calories, and cholesterol than most other meats. It’s great for a heart-healthy diet.
Ingredients
- 2 tablespoons canola oil
- 2 pounds bison meat, cut into 1-inch cubes
- 1 tablespoon canola oil
- 1 cup minced yellow onion
- ½ 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)
- ½ teaspoon ground black pepper
- 3 whole cloves
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon ground thyme
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 45 mins
Servings: 6