Preparation time:

25 minutes

Total time:

150 minutes

Makes:

6 Servings

Photo by Angus Fergusson

Ingredients

• 2 tbsp all purpose
• 1 tsp salt
• 1/2 tsp dried rosemary, crumbled
• 1/4 tsp cayenne pepper
• 1/4 tsp fresh ground black pepper
• 1 kg bison or stewing beef, cut into 2 inch 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 inch 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

38 g

carbohydrates

17 g

fat

12 g

fibre

4 g

sodium

546 mg