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:
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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.
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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.
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Add Vegetables:
- Stir in the carrots, potatoes, parsnips (if using), and mushrooms (if using). Let them cook for another 5 minutes, stirring occasionally.
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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.
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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.
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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.
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Taste and Adjust:
- Taste the stew and adjust the seasoning with more salt, pepper, or thyme if needed.
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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.