Although this weeknight stew recipe is anything but traditional–bison and celery in Bourguignon (gasp! )–I love it. It’s my winter, healthy version of comfort food any wine lover will appreciate.
the aphrodisiac of wild game
My version of Boeuf Bourguignon replaces the boeuf with the aphrodisiac and high-quality protein of wild game. Although bison can be tricky to cook, I love using it in beef recipes. It has far less fat and more protein than beef, which is why it’s considered aphrodisiac. (Besides the fact that it has wild in the name.) And because you’re stewing the meat, you don’t have to worry about the bison getting tough, which is always a danger when you’re grilling or searing.
Load up on veggies
My version also calls for more vegetables that the classic. I love the depth of flavor the leeks and time give to the broth. And since they’re both aphrodisiacs, I figure a healthy dose of both is a welcome addition to this weeknight romantic dinner. (Although the recipe makes four servings, I love using this weeknight stew recipe as a dinner for two with leftovers for lunch the next day. But the recipe also works well to satisfy a whole family.)
This Bison Bourguignon is both a satisfying and easy recipe to whip up any weeknight either as a dinner for two or something nutritious to fill the whole family.
Comfort food gets a modern (and healthy) twist with the use of bison in place of beef.
- 1 tbsp grape seed oil
- 1-1 1/4 lb bison stew meat
- salt and black pepper
- 4 medium carrots cut into ¼-inch rounds
- 2 leeks
- 1 medium onion roughly chopped
- 2 celery ribs cut into ¼-inch slices
- 1 c beef stock
- 2 c Burgundy or other dry red wine
- 4 sprigs thyme
- 1 tbsp buerre manie*
Carefully wash the leeks and halve lengthwise. Cut the white of the leek into ¼-inch half rounds. Save the dark green parts to make a delicious vegetable stock.
Heat the grape seed oil in a Dutch oven.
While the oil is heating, season the bison cubes with salt and pepper.
Add the bison to the Dutch oven and brown for 2-3 minutes on one side, then flip to brown on the other side, adding the carrots, leeks, onion and celery.
Continue to brown the meat for an additional 3 minutes.
Pour in the stock and wine and add the whole thyme sprigs.
Bring to a simmer and simmer, covered for 2-2 1/2 hours.
Just before serving, remove the thyme sprigs and gently stir in the buerre manie.
Allow it to simmer for about a minute to thicken before removing from heat and serving.
Here’s a great article in Saveur Magazine on how to make/use buerre manie.
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