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.