This iconic dish captures the essence of Alberta’s rich culinary heritage, blending tender bison meat with robust vegetables and aromatic spices. Originating from the heart of Canada’s prairies, this stew brings the rustic charm of Alberta’s farm-to-table tradition to your plate. Join us as we guide you through the steps of crafting this soul-warming stew, inviting you to experience the warmth and comfort of Alberta’s diverse flavors and traditions.
- 1 pound bison stew meat, cubed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 2 celery stalks, diced
- 1 cup diced tomatoes (canned or fresh)
- 4 cups beef or bison broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- In a large pot, heat the vegetable oil over medium-high heat. Add the cubed bison stew meat and sear until browned on all sides. Remove the meat from the pot and set it aside.
- In the same pot, sauté the chopped onion and minced garlic until the onion becomes translucent.
- Add the diced carrots, potatoes, and celery to the pot. Sauté the vegetables for a few minutes until they begin to soften.
- Return the seared bison meat to the pot and add the diced tomatoes.
- Pour in the beef or bison broth, ensuring that the meat and vegetables are covered. If needed, add more broth or water.
- Stir in the dried thyme and dried rosemary, and season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, until the bison meat is tender and the flavors meld together.
- Taste and adjust the seasoning if needed before serving.