Bison Stew Recipe
A no-fuss recipe for cold nights: pick whatever cut of beef or bison you have, and stew it up in a rich broth of tomatoes, spices, and bone stock.
Servings 4 people
Calories 740kcal
Cost 30
Ingredients
- 2.5 lb. bison meat cut into 1-inch cubes
- 2 pieces of oxtail or beef shank of about 4 oz. each
- 2 onions minced
- 5 tomatoes diced
- 1 cup of dry red wine optional
- 2 ½ cup beef or veal stock
- 1 tsp. ground allspice
- ½ tsp. ground cinnamon
- 3 garlic cloves minced
- 2 tbsp. tomato paste
- Paleo cooking fat
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 325 F.
- Melt some cooking fat in a Dutch oven that’s placed over medium-high heat. Brown the bison cubes, then remove them and set them aside.Paleo cooking fat, 2.5 lb. bison meat
- Brown the onion and the oxtail or beef shank in the same Dutch oven for about 4 min.2 onions, 2 pieces of oxtail or beef shank of about 4 oz. each
- Return the bison cubes to the Dutch oven. Add the red wine, and cook until the liquid is reduced by about half.1 cup of dry red wine
- Add the beef or veal stock, garlic, tomatoes, cinnamon, allspice, and tomato paste, and season with salt and pepper to taste.5 tomatoes, 2 ½ cup beef or veal stock, 1 tsp. ground allspice, ½ tsp. ground cinnamon, 3 garlic cloves, 2 tbsp. tomato paste, Sea salt and freshly ground black pepper
- Bring everything to a boil then cover and place in the oven.
- Cook for 2 hours or until the bison cubes are tender.
Nutrition
Calories: 740kcal | Carbohydrates: 12g | Protein: 57g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 199mg | Sodium: 550mg | Potassium: 1409mg | Fiber: 2g | Sugar: 5g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 9mg