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Bison Stew

2 lb Cubed bison meat
3 md Potatoes, peeled
6 Carrots, peeled and sliced
8 oz Can peeled tomatoes
12 oz Can tomato sauce
2 tb Cooking oil
2 Onions, chopped
1/2 ts Pepper
2 ts Salt
1/2 c Water (if needed)


Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook one hour over very low heat. Add potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over very low heat. (For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425-F until biscuits are toasty brown.)


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