Bison Stew

Ingredients

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

Equipment

• dutch oven

Directions

1. Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside.
2. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes.
3. Add the garlic; cook and stir another 2 to 3 minutes.
4. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.