Updated Nov 24, 2014Chatelaine
fresh-ground black pepper
bison or stewing beef, cut into 2-in. cubes
large onions, chopped
large carrots, cut into 1/2-in. slices
- 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.