Recipe: Bison Stew
Introducing the ultimate comfort meal for chilly evenings: a hearty bison stew recipe that promises a flavorful dinner and even tastier leftovers! When it comes to swapping between bison and beef in recipes, they share similar tastes, but their nutritional profiles differ significantly. According to the LiveStrong Foundation, a 3 oz. serving of beef sirloin racks up 207 calories, while the same serving of bison sirloin amounts to a mere 145 calories. Not only is bison lower in fat compared to beef, but it also packs higher protein levels. This hearty stew, adaptable to suit individual tastes, forms the perfect canvas for your culinary creativity. Our suggestion? Incorporate onions, potatoes, celery, and baby carrots to elevate the flavors to your liking. Get ready for a warm, comforting delight that's as nutritious as it is delicious.
Ingredients:
- 2 Tablespoon flour
- 1 Teaspoon salt
- ½ Teaspoon freshly ground black pepper
- 1 Medium yellow onion, chopped
- 3 Stalks Celery, chopped
- 2 Large carrots, chopped
- 2 Pounds bison stew meat cut into 1-inch cubes
- 1 Tablespoons cooking oil
- 2 Cups stock (bison, chicken, or vegetable all work just fine)
- 2-3 Tablespoons tomato paste
- 3 Whole cloves
- ¼ Cup chopped fresh parsley.
- Preheat the oven to 275F.
Method:
1. Combine flour, ½ tsp. salt, and pepper in big brown paper bag. Add bison cubes and shake to coat.
2. Put cooking oil in large saucepan and put on medium-high heat. Once hot, add the bison cubes. Brown meat on all sides – stirring occasionally. Reduce heat to keep from burning if necessary.
3. Once the meat is browned remove the pan from heat and transfer meat to a 3-4 quart casserole dish.
4. Sauté carrots, onions, and celery until tender. Add the stock to the saucepan and work a whisk along the bottom of the saucepan to blend in any of the browned bits. Whisk in ½ tsp. salt, tomato paste, whole cloves and fresh parsley. Once combined add the saucepan contents to the meat in the casserole dish.
5. Cover the casserole dish and cook in the oven for 4 hours. Stir stew once after about 2 hours of cooking, serve and enjoy!
