Bison Stew

This bison stew is simmered on the stovetop with tomato sauce, white wine, chicken broth, herbs, and vegetables for a heart-healthy yet meaty meal.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 45 mins
• Calories: 277 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 3 whole cloves
• 2 tablespoons white wine
• 2 tablespoons canola oil
• 4 cups low-sodium chicken broth
• 2 tablespoons flour
• 1 cup minced yellow onion
• 2 pounds bison meat, cut into 1-inch cubes
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground thyme
• 0.5 cup minced celery

Recipe Instructions

Step 1

Heat 2 tablespoons oil in a Dutch oven over medium-high heat; brown bison in hot oil, 2 to 3 minutes per side; remove bison and set aside.

Step 2

Pour remaining 1 tablespoon oil into the Dutch oven; cook and stir onion and celery in hot oil until soft, about 5 minutes. Add garlic; cook and stir 2 to 3 more minutes. Sprinkle with flour and stir to coat. Stir in broth, tomato sauce, water, wine, parsley, salt, pepper, cloves, and thyme; bring to a boil.

Step 3

Return bison to the pot and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.