Hearty Bison Stew with Sweet Potatoes and Sage

Ingredients

• 2 pounds bison stew meat, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 2 medium sweet potatoes, peeled and cubed
• 4 cups beef stock
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 tablespoons fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter

Method

1. 1

   Pat the bison cubes dry and toss with the flour, salt, and pepper until evenly coated.

2. 2

   Heat the olive oil in a large Dutch oven over medium-high heat and brown the bison in batches, about 3 minutes per side, until a deep crust forms. Transfer to a plate.

   6:00 · Brown bison
3. 3

   Add the butter, onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
4. 4

   Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and tomato paste
5. 5

   Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer for 2 minutes to reduce slightly.

   2:00 · Reduce wine
6. 6

   Return the bison to the pot and add the beef stock, sage, thyme, and bay leaves. Bring to a simmer.

7. 7

   Cover and simmer gently over low heat for 90 minutes, stirring occasionally, until the bison begins to soften.

   1:30:00 · Simmer bison
8. 8

   Add the sweet potatoes and continue to simmer, covered, for 45 minutes, until the bison and sweet potatoes are tender.

   45:00 · Simmer with sweet potatoes
9. 9

   Remove the bay leaves and season the stew with additional salt and pepper to taste.

10. 10

    Let the stew rest off heat for 10 minutes to allow the flavors to meld before serving.

    10:00 · Rest before serving