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Bison Stew

2 pounds Bison stewing meat -- cubed
2 tablespoons Canola oil
1 cup Chopped onion
6 Carrots -- peeled and sliced
3 medium Potatoes -- quartered
2 cups Water -- to 3 cups
1 package Onion soup mix
1 can Stewed tomatoes
2 Celery stalks
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1/2 teaspoon Rosemary
1 teaspoon Mrs Dash seasoning -- or alternate
1/2 teaspoon Freshly-ground black pepper
2 tablespoons Cornstarch or flour - (2 to 3) -- mixed into
1/4 cup Water

Brown meat in small amount of oil in Dutch oven. Add onion and cook until clear. Add 2 cups of water and seasonings and simmer in covered pot for 2 hours, adding water as needed. Microwave carrots, celery, and potatoes for 6 minutes and add with tomatoes to the stew. Add more water and cook for another 2 hours. In last 15 minutes add cornstarch or flour to thicken stew, using top burner. Delicious served with fresh baked bread or hot biscuits and coleslaw.

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