Bison Rosemary stew
From paintgirl 15 years ago
- 60 minutes to make
- Serves 8
Using Bison instead of beef gives this stew a low fat calorie count with a full fat flavor.
Ingredients
- 1lb of bison or lean beef shopping list
- 8 small red potatoes or small white quartered shopping list
- 3 large carrots sliced shopping list
- 2 stalks celery shopping list
- 1 medium onion shopping list
- 1 cup peas shopping list
- 4 beef stock shopping list
- 2/3 cup red wine, I used syrah shopping list
- 1 tbls butter shopping list
- 1 tbls olive oil shopping list
- 2-3 tbs flour shopping list
- 1 tsp rosemary shopping list
- 1-3 cloves garlic I used 2 shopping list
- 1/2 tsp thyme shopping list
- 1/2 tsp oregano shopping list
- 1/2 tsp marjoram shopping list
- 1/2 tsp dry mustard shopping list
- 1 tsp worcestershire sauce shopping list
- salt and pepper to taste shopping list
How to make it
- First dice onion and celery
- Sweat in the stew pot with the olive oil for about 10 mins
- then turn up heat to med for about 5 mins or until they are translucent.
- Then add the butter and flour and stir until flour is not white or noticeable.
- Add stock, potatoes,carrots and all spices.
- I leave the skins on the potato but you can peel if you want.
- In a separate pan brown meat with salt and pepper. Do not over cook just brown it.
- Add meat to pot and bring stew to a boil. Boil for 2 mins and lower to simmer, about med, med low.
- After 30 mins add wine and peas.
- Cook for another 20-30 mins or until potatoes and carrot are soft.
- Total cooking time 1 hour 15 mins or so.
- If I left out anything or you have questions ask me and enjoy.
People Who Like This Dish 1
- fizzle3nat Waterville, WA
- paintgirl Encino, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Sounds like a great hearty stew! Perfect for this time of year. Great flavors. - Natalie
fizzle3nat
in Waterville loved it
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" It was excellent "