Recipe courtesy of Robert Irvine
Print
Total:
1 hr 25 min
Prep:
25 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/4 cup canola oil
  • 2 pounds bison meat, cut into 1-inch cubes
  • 1 cup diced white onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 1/2 cup tomato paste
  • 4 cups low-sodium beef broth
  • 4 cups red wine
  • 1 (14.5-ounce) can chopped tomatoes
  • Salt and freshly ground black pepper
  • 4 tablespoons chopped parsley leaves
  • 2 teaspoons chopped thyme leaves
  • 1/4 cup unsalted butter

Directions

Cooked wild rice or couscous, for serving

Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.

In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock, red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender. Cook's Note: if the liquid begins to evaporate you can add more stock or water.

To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Bison Chili

Recipe courtesy of Debi Mazar and Gabriele Corcos

Bison Tacos

Healthy Bison Chili

Recipe courtesy of Kelsey Nixon

Dry-Rubbed Bison Roast

Recipe courtesy of Chris Bournakas

Dry-Rubbed Bison Roast

Recipe courtesy of Chris Bournakas

Diablo Bison Burger

Recipe courtesy of Bone Daddy's Burgers

Bison Empanadas with Avocado Jalapeno Puree

On TV

So Much Pretty Food Here