Truly Saskatchewan bison stew by Roger Provencher
Recipe
1-2 lbs bison stew meat, cubed round steak or cubed roast
2 TB butter
2 TB olive oil
1 large onion, peeled and cut into 12 wedges
2 TB white all purpose flour
14 ounces of your favorite stout
1 1/2 cups beef broth
4 bay leaves
4 carrots, peeled and cut into large dices
4 potatoes, peeled and cut into large cubes
1/2 cup, diced prunes
1/2 cup, chopped flat leaf parsley
Salt and pepper, to taste
Instructions:
- With oven rack in middle position, preheat to 325 degrees
- In a large sauce pan or dutch oven, brown the meat in butter and olive oil. Season with salt and pepper. Set meat aside on a plate.
- In the same pan, brown the onion. Add oil if needed. Sprinkle with flour and stir to combine. Deglaze with beer and bring to boil, stirring constantly.
- Return the meat to the pan. Add the broth, turnips, and carrots and bring to boil. Season with salt and pepper. Cover and bake for one hour.
- Add the potatoes and prunes and stir to combine. Cover and cook for one hour or until potatoes and meat are soft. Add parsley and salt and pepper to taste
- Serve alone or with sour cream.