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