Recipe

Bison Rosemary Stew Recipe


Bison Rosemary Stew Recipe
Add Step-by-Step Photos 		Paintgirl / All my dishes
1 year, 1 month ago
Using Bison instead of beef gives this stew a low fat calorie count with a full fat flavor.
Prep:20m Cook:60m Servings:8

Paintgirl

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Ingredients
  • 1lb of bison or lean beef
  • 8 small red potatoes or small white quartered
  • 3 large carrots sliced
  • 2 stalks celery
  • 1 medium onion
  • 1 cup peas
  • 4 beef stock
  • 2/3 cup red wine, I used syrah
  • 1 tbls butter
  • 1 tbls Olive oil
  • 2-3 tbs flour
  • 1 tsp rosemary
  • 1-3 cloves garlic I used 2
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp marjoram
  • 1/2 tsp dry mustard
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste

Directions
  1. First dice onion and celery
  2. Sweat in the stew pot with the olive oil for about 10 mins
  3. then turn up heat to med for about 5 mins or until they are translucent.
  4. Then add the butter and flour and stir until flour is not white or noticeable.
  5. Add stock, potatoes,carrots and all spices.
  6. I leave the skins on the potato but you can peel if you want.
  7. In a separate pan brown meat with salt and pepper. Do not over cook just brown it.
  8. Add meat to pot and bring stew to a boil. Boil for 2 mins and lower to simmer, about med, med low.
  9. After 30 mins add wine and peas.
  10. Cook for another 20-30 mins or until potatoes and carrot are soft.
  11. Total cooking time 1 hour 15 mins or so.
  12. If I left out anything or you have questions ask me and enjoy.

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Comments

fizzle3nat 1 year, 1 month ago said:
Sounds like a great hearty stew! Perfect for this time of year. Great flavors. - Natalie

dtrue 8 months, 2 weeks ago said:
How would I cook this one in a crockpot? Looks yummy!


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