Bison Stew
Slow-cooked bison stew with vegetables and herbs, simmered to enhance flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Bison Meat | 800 | Grams |
| Olive Oil | 3 | Tbsp |
| Onion | 2 | Count |
| Carrot | 3 | Count |
| Celery Stalk | 3 | Count |
| Garlic | 4 | Clove |
| Potato | 4 | Count |
| Beef Broth | 1 | Liter |
| Tomato Paste | 2 | Tbsp |
| Bay Leaf | 2 | Count |
| Thyme | 1 | Tsp |
| Rosemary | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Parsley | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the bison meat cubes in batches, ensuring all sides are seared. Remove and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté until onions are translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in tomato paste, then return the browned bison meat to the pot.
- Pour in beef broth, add bay leaves, thyme, rosemary, salt, and black pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat is tender.
- Add diced potatoes to the pot and continue to simmer for another 30 minutes, or until potatoes are tender.
- Remove bay leaves, adjust seasoning if necessary, and garnish with chopped fresh parsley before serving.
Prep
- Thaw bison meat in the refrigerator overnight if frozen.
Kitchen equipment
Large Pot With LidWooden Spoon