Winter comfort in a big pot.
1/2 cup olive oil
4 pounds bison chuck or round roast cut into 1 1/2 inch cubes
1 large yellow onion coarsely diced
1/3 cup flour
2 cups beef stock
1 cup of dark beer or porter
2-3 medium carrots cut into 1 inch pieces
3 tablespoons dried thyme
3 bay leaves
1 6oz can tomato paste
1 tablespoons granulated garlic or more to taste
1 teaspoon allspice
4 russet potatoes, peeled and cut into 1 inch pieces
fine salt and freshly ground black pepper
- In a heavy pot or hot dutch oven, heat the oil over hight heat.
- Sear the bison on all sides and set aside.
- add the onions and sauté for 5 minutes.
- When they are translucent add the flour, stir well until the flour has browned a bit then add the seared meat.
- Pour in the beef stock and beer, stirring well to dislodge the cooked meat, flour and onions from the bottom of the pot.
- Bring to a simmer and add the carrots, thyme, bay leaves, tomato paste, garlic and allspice.
- cook uncovered over low heat for 3 hours, gently stirring occasionally from the bottom adding more liquid if necessary.
- When the meat is tender but not falling apart cook the potatoes in another pot by boiling for approx. 20 minutes (fork tender) then add the potatoes to the stew pot and cook 5 minutes to incorporate the flavors.
- Add salt and pepper to taste.
- The gravy should be fairly thick if it’s too thick thin with water or beef stock.
- Serve it up and enjoy with some hearty crusty bread-yum!
My friend gave me this amazing cookbook called Open Range from Big Sky Country and this is one of many flavorful recipes that I’ve made. This should feed 6 hungry people.
And I made a few minor changes because it is me and I cannot leave a recipe alone.
