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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Using Bison instead of beef gives this stew a low fat calorie count with a full fat flavor. 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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