Bison Stew recipe

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Ingredients

2 tablespoons canola oil
2 pounds bison meat, cut into 1-inch cubes
1 tablespoon canola oil
1 cup minced yellow onion
½ 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
½ teaspoon ground black pepper
3 whole cloves
1 (8 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
¼ teaspoon ground thyme

Nutrition Info

276.5 calories
carbohydrate: 8.3 g
cholesterol: 95.6 mg
fat: 10.2 g
fiber: 1.5 g
protein: 35.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 736.1 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

Recipe Yield

6 servings

Recipe Note

This is a great tasting and easy stew using bison meat. Bison is lower in fat, calories, and cholesterol than most other meats. It's great for a heart-healthy diet.

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