Ingredients
- 1/4 cup canola oil
- 2 pounds bison meat, cut into 1-inch cubes
- 1 cup diced white onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1/2 cup tomato paste
- 4 cups low-sodium beef broth
- 4 cups red wine
- 1 (14.5-ounce) can chopped tomatoes
- Salt and freshly ground black pepper
- 4 tablespoons chopped parsley leaves
- 2 teaspoons chopped thyme leaves
- 1/4 cup unsalted butter
Directions
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.
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.
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.
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By kinkmetal
on July 08, 2012
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I had never cooked bison before, and googled this recipe up. Turned out to be absolutely delicious. I followed all the steps to the dot, the red wine (I used a value Chianti gives an intense flavor to the stew. A bit careful with the canned tomatoes, the acidic taste takes some time to get rid off, while simmering. I used some brown sugar to counter it. I am definitely going to try this recipe with other kinds of red meat.
By cwhisler
on June 15, 2012
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This might be one of the best stews I've ever had. I've made it three times and every time I'm amazed at how delicious and rich it is. My husband and guests would have to agree as well. Since bison is very lean it has a tendency to become tough if overcooked. However, in this recipe the bison is very tender and just melts in your mouth. The first 2 times I made it I followed the directions to a T. The last time I decided to add some parsnips and mushrooms which just made it even better. The only complaint I have is that it takes a little longer to simmer than 45 minutes if you want the stew to reduce by half. This will definitely be a staple recipe in my house.
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