Bison Stew recipe
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- 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 ½ teaspoon ground black pepper 3 whole cloves 1 (8 ounce) can tomato sauce 2 tablespoons chopped fresh parsley ¼ teaspoon ground thyme
Nutrition Info
- 276.5 caloriescarbohydrate: 8.3 gcholesterol: 95.6 mgfat: 10.2 gfiber: 1.5 gprotein: 35.7 gsaturatedFat: 1.9 gservingSize: -sodium: 736.1 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Bison Stew
Directions
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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.