Hearty Bison Stew
160
- Prep Time25 min
- Total Time2 h 30 min
- Makes6 Servings
Photo, Angus Fergusson.
A delicious meal that will get you through a winter deep freeze.
Ingredients
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp dried rosemary
1/4 tsp cayenne pepper
1/4 tsp fresh-ground black pepper
1 kg bison or stewing beef, cut into 2-in. cubes
3 tbsp olive oil
2 large onions, chopped
2 tbsp tomato paste
1/2 tsp granulated sugar
1/2 cup water
1 cup red wine
4 large carrots, cut into 1/2-in. slices
1 cup frozen peas
Instructions
Combine flour with salt, rosemary, cayenne and black pepper in a large bowl. Toss bison in flour mixture.
Heat a large pot over high. Add 2 tbsp oil, then meat. You may have to do this in batches. Do not crowd pot. Turn meat until brown on all sides, about 2 min. Transfer to a bowl.
Reduce heat to medium. Add remaining oil, then onions, and cook until they start to soften, about 3 min. Stir in tomato paste, sugar, meat and any juices. Cook for 1 min. Add water and scrape up any brown bits from pot bottom. Cook for 5 min, then add wine and bring to a boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until meat is tender, about 1 hour and 30 min. Stir in carrots during last 30 min of cooking. Add peas during last 5 min of cooking.
Nutrition (per serving)
Calories 341, Protein 38g, Carbohydrates 17g, Fat 12g, Fibre 4g, Sodium 546mg.
Get more of our best stew recipes.
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