Bison Stew with Root Vegetables
Tender bison meat, slow-cooked to perfection, blends harmoniously with a medley of root vegetables, creating a robust and satisfying stew. Experience the essence of Colorado’s culinary heritage as we guide you through the step-by-step instructions for this flavorsome Colorado-inspired recipe!
Ingredients:
- 1.5 pounds bison stew meat, cubed
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 2 cups beef or vegetable broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the bison stew meat and brown it on all sides until well-seared. Remove the meat from the pot and set it aside.
- In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Return the browned bison meat to the pot, along with the chopped carrots, parsnips, and turnips. Stir well to combine the ingredients.
- Pour in the beef or vegetable broth and red wine (if using), ensuring that the ingredients are fully covered. If needed, add additional water or broth to cover.
- Stir in the tomato paste, dried thyme, and bay leaf. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the bison meat is tender and the vegetables are cooked through.
- Remove the bay leaf from the stew.
- Ladle the Colorado Bison Stew into bowls, garnish with fresh parsley, and serve piping hot.
- Allow yourself to be transported to the wild landscapes of Colorado as you savor every spoonful of this rich and hearty stew.