Bison Stew
Ingredients
- 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 wine ⓘ
- 1 teaspoon salt (optional) ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 3 whole cloves ⓘ
- 1 (8 ounce) can tomato sauce ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
Instructions
- 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, wine, 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.
Nutrition & Diet Analysis (per serving)
767
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).