I’m not a fan of mushy veggies. So when I set out to create this Bison Stew I wanted to build it in a way to retain crunch in the veggies. It was super successful and I might make every stew like this.
Typically you brown the meat and set it aside to cook the veggies and then simmer it all. In this one, I seared the veggies first, set them aside and then let the bison simmer to soften only bringing the veggies back in to warm them.
Make it to your liking, let the veggies simmer longer if you prefer. Afterall, you’re the one eating it. 🙂
Happy Eating,
~Monique
Bison Veggie stew
1 lb bison meat
ghee, bacon fat or olive oil
1/2 yellow onion, diced
1 small carrot, diced
1 cup diced zucchini
1 cup baby corn, cut in half or thirds
1 cup butternut squash, diced
1 cup white potato, diced
2 cups beef stock
1/2 cup red wine
Salt and pepper
Optional: Roasted Garlic Sauce or Chimichurri Sauce
Cut the bison into 1 inch chunks and liberally season with salt and pepper.
Heat a pan over medium heat with a spoonful of ghee, fat or olive oil. Add the onions and saute for 4 minutes to begin to soften. Add in all the veggies along with a good pinch of salt, saute for 5 minutes stirring a few times. Remove the veggies to a bowl and set aside.
If needed, add an additional spoon of ghee to the pan and turn the heat to medium-high. Brown each chunk of bison meat on all sides, you’ll likely need to do this in batches.
Once all the bison is browned, deglaze the pan with red wine. Pour in the beef stock cover, turn down the heat and let simmer for 10 minutes to soften the meat. Add the veggies back into the pan to warm the veggies but ensuring the potato is cooked.
Serve the stew with a drizzle of Roasted Garlic Sauce or Chimichurri Sauce.
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