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 15mins
Cook Time 2hrs15mins
Total Time 2hrs30mins
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.