Hearty bison stew 


15 minute Meals: main Red Meat


  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tspdried rosemary
  • 1/4 tsp cayenne pepper
  • 1/4 tsp fresh-ground black pepper
  • 1 kg bison or stewing beef, cut into 2-in. cubes
  • 3 tbsp. Mahram olive oil
  • large onions, chopped
  • 2 tbsp. Mahram tomato paste
  • 1/2 tsp granulated sugar
  • 1/2 cup water
  • 1 cup Mahram red vinegar
  • large carrots, cut into 1/2-in. slices
  • 1 cup frozen peas

How to prepare:

Combine flour with salt, rosemary, cayenne and black pepper in a large bowl. Toss bison in flour mixture.Heat a large pot over high. Add 2 tbsp oil, then meat. You may have to do this in batches. Do not crowd pot. Turn meat until brown on all sides, about 2 min. Transfer to a bowl.Reduce heat to medium. Add remaining oil, then onions, and cook until they start to soften, about 3 min. Stir in tomato paste, sugar, meat and any juices. Cook for 1 min. Add water and scrape up any brown bits from pot bottom. Cook for 5 min, then add vinegar and bring to a boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until meat is tender, about 1 hour and 30 min. Stir in carrots during last 30 min of cooking. Add peas during last 5 min of cooking.

Hearty bison stew 

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