Wednesday, August 21, 2013

Bison Stew

I never thought that I would be making Bison Stew but after traveling to Utah and Montana to visit Grand Tetons and Yellowstone National Parks, I had to do it for my son and my husband.  We (they) tried the bison stew during a tour we took at Yellowstone.  I actually ate just the cornbread and a cookie.  They seemed to enjoy the stew on the tour and asked me to make it when we got back home.  I probably should have tried the stew myself but for some reason I can't bring myself to eat any meat but the conventional chicken, beef, pork, etc.  I know it is probably much healthier to eat bison but still...  Anyway, I made this version from Robert Irvine and the boys seemed to enjoy it.  The only complaint (from my son) was that it was a bit heavy on the wine.  I will have to agree that 4 cups is a LOT of wine.  I am not convinced that I needed to add the butter at the end of the cooking process.  I served the stew over couscous.

Bison Stew
by Robert Irvine

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


1.  Cook wild rice or couscous, for serving.

2.  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.

3.  In the same pan, add the onions, 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.

4.  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 too rapidly, you can add more stock or water.

5.  To finish, stir in the fresh herbs and the butter.

6.  Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.


The Creative Cook