Bison Stew


2 pounds Bison stewing meat cubed
2 tablespoons Canola oil
1 cup chopped onion
6 Carrots peeled and sliced
3 mediums Potatoes quartered
2 cups Water to 3 cups
2 Celery stalks
1 teaspoon Salt
teaspoon Rosemary
1 teaspoon Mrs Dash seasoning or alternate
teaspoon Freshly-ground black pepper
2 tablespoons Cornstarch or flour - (2 to 3) mixed into
cup Water


Brown meat in small amount of oil in Dutch oven. Add onion and cook until clear. Add 2 cups of water and seasonings and simmer in covered pot for 2 hours, adding water as needed. Microwave carrots, celery, and potatoes for 6 minutes and add with tomatoes to the stew. Add more water and cook for another 2 hours. In last 15 minutes add cornstarch or flour to thicken stew, using top burner. Delicious served with fresh baked bread or hot biscuits and coleslaw.




6.0 servings


Thursday, February 11, 2010 - 5:40am


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