Comfort food gets a modern (and healthy) twist with the use of bison in place of beef.
Course Main Course
Cuisine French
Dish Type stew
Diet and Health healthy-ish, low carb
Seasonal Holiday season, New Year's Eve, Valentine's Day, winter
Ingredient bison
Prep Time 15 minutesmins
Cook Time 2 hourshrs15 minutesmins
Total Time 2 hourshrs30 minutesmins
Servings 4servings
Author Amy Reiley
Ingredients
1tbspgrape seed oil
1-1 1/4lbbison stew meat
salt and black pepper
4medium carrotscut into ¼-inch rounds
2leeks
1medium onionroughly chopped
2celery ribscut into ¼-inch slices
1cupbeef stock
2cupBurgundy or other dry red wine
4sprigs thyme
1tbspbuerre manie*
Instructions
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.