Super Simple Bison Stew

Simplicity is the name of the game in this rich and savory stew, which can double as a pasta or polenta sauce if cooked down a bit.

Ingredients

1 lb. bison (or beef or lamb) stew meat
2T. olive or coconut oil
1 large onion, chopped
4 cloves garlic
1 jar Hilty tomatoes
1/4c. red wine
2 bay leaves
1/2t. ground coriander
1t. oregano
1/4t. cinnamon (optional)
salt and freshly ground pepper
one pound potatoes, cut in 1-inch cubes
3-4 carrots, cut in 1-inch slices

I forgot to take the photo of the bison browning, but here are the onions cooking!

Heat oil over medium high and brown the meat in a large skillet in a single layer. This should take about 8-10 minutes. When browned all over, add to the soup pot. Add more oil to the pan if necessary and saute the onion about 10 minutes, until it softens and starts to color a bit.

Add this to the pot, along with all the remaining ingredients except the carrots and potatoes, and bring to a boil. Reduce heat to low and maintain a simmer until meat is soft. This can take up to two hours. About an hour in, add potatoes and carrots. It’s ready when the potatoes and carrots are soft. If you want to serve it as a sauce, continue cooking until desired thickness is reached.

We served ours over a bowl of spinach so we were getting our greens as well.