| Traditional Bison Stew |
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The best tasting stews are made using homemade stock.
Homemade chicken, vegetable, or bison stock, or any combination of the three, will result in a delicious stew that is second to none.
Although we don't feel they are quite as good, in a pinch store bought stocks may be used.
The best of these are sodium-reduced and are available in bottles or tetra-pak boxes.
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| Ingredients |
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2 tbsp
1/2 tsp
1/2 tsp
2 lbs
2 tbsp
2 cups
1/2 tsp
2-3 tbsp
3
1/4 cup
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flour
salt
freshly ground black pepper
bison stew meat cut into 1 inch cubes
cooking oil (peanut or canola)
stock (chicken, vegetable, bison, or a combination)
salt
tomato paste
whole cloves
packed, chopped fresh curly parsley
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| Directions |
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- Set oven at 275F.
- Put the flour, salt, and pepper in a plastic or paper bag.
Add bison meat cubes and shake to coat.
- Put cooking oil in large saucepan and heat over medium-high burner.
Once hot, add the meat cubes.
Brown meat on all sides, stirring occasionally.
Reduce heat to avoid excessive browning-on if necessary.
- Remove pan from heat source once the meat is browned.
Transfer meat cubes to a 3-4 quart casserole dish.
- Add the stock to the saucepan and return to medium-high burner.
Work a whisk along the bottom of the saucepan to blend in any of the browned-on bits.
Whisk in the salt, tomato paste, whole cloves and fresh parsley.
Once combined add the saucepan contents to the meat in the casserole dish.
- Line the top of the casserole dish with aluminum foil to help form a seal.
Put the cover on top of the aluminum foil seal and cook in the oven for 4 hours.
Stir stew once after 2 hours of cooking.
- Serve with vegetables of choice.
- Stew is even better reheated the following day.
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