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Métis Bison Stew

Ingredients:

  • 1.5 lbs (700g) of bison stew meat, cut into cubes (you can substitute with beef if bison is unavailable)
  • 2 tablespoons vegetable oil (or any cooking oil you prefer)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 medium potatoes, cubed
  • 1 cup parsnips, sliced (optional, for a wild root vegetable twist)
  • 1-2 cups wild mushrooms, sliced (optional)
  • 4 cups beef or vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 2-3 fresh sprigs)
  • Salt and pepper to taste
  • 2 tablespoons flour (optional, for thickening)
  • Fresh parsley for garnish

Instructions:

  1. Brown the Bison:

    • Heat the oil in a large pot over medium-high heat. Add the bison meat in batches, ensuring each piece is browned on all sides. This will help seal in the flavors and give the stew a rich base. Remove the browned meat and set aside.
  2. Sauté the Aromatics:

    • In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion softens and becomes translucent.
  3. Add Vegetables:

    • Stir in the carrots, potatoes, parsnips (if using), and mushrooms (if using). Let them cook for another 5 minutes, stirring occasionally.
  4. Add the Broth and Seasonings:

    • Return the browned bison to the pot. Pour in the broth, and add the bay leaf, thyme, salt, and pepper. Bring the stew to a boil.
  5. Simmer:

    • Once it starts boiling, reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the bison is tender and the vegetables are cooked through. Stir occasionally to make sure everything is well mixed.
  6. Thicken the Stew (Optional):

    • If you prefer a thicker stew, mix the flour with a bit of cold water to form a slurry. Stir this mixture into the stew during the last 10-15 minutes of cooking. Let it cook for a few more minutes to thicken up.
  7. Taste and Adjust:

    • Taste the stew and adjust the seasoning with more salt, pepper, or thyme if needed.
  8. Serve:

    • Ladle the stew into bowls and garnish with fresh parsley. This stew pairs perfectly with a rustic bread or cornbread to soak up the hearty broth.

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