bison stew

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 2 pounds bison meat, cut into 1-inch cubes
• 1 tablespoon canola oil
• 1 cup minced yellow onion
• 1/2 cup minced celery
• 2 cloves garlic, minced
• 2 tablespoons flour
• 4 cups low-sodium chicken broth
• 1 cup water
• 2 tablespoons white
• 1 teaspoon salt (optional)
• 1/2 teaspoon ground black pepper
• 3 whole cloves
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground thyme

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 45 mins


• heat 2 tablespoons canola oil in a dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. pour 1 tablespoon canola oil into the dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. add the garlic; cook and stir another 2 to 3 minutes. sprinkle the flour over the mixture and stir to coat. stir in the broth, water, , salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. return the bison to the mixture and stir through. reduce heat; cover and simmer until meat is fork tender, about 1 hour.