Prep Time: 10 Minutes Cook Time: 1 1/2 Hours
Stew Ingredients:
Bison and Vegetables
1 lbs Bison Sirloin, Cut Into 3/4” Cubes
1 tsp Canola Oil
8oz Mushrooms, Quartered
1 sprig Thyme
1 whole Bay Leaf
1 Small Carrot, Diced
1/2 Tsp Fresh Ground Black Pepper
1 1/2 Tbs Flour
1 cup Imported Dark Beer
1 1/4 cups Vegetable Broth
3 Tbs Sherry Vinegar
1 Tbs Arrowroot, Dissolved in 2 Tbs of Water
2 Tbs Whole Grain Mustard
Potato Ingredients:
1 1/2 lbs White Potatoes, Peeled & Quartered
8 oz Parsnips, Trimmed, Peeled, Medium Dice
1 tsp Kosher Salt
1/3 cup Non-Fat Sour Cream
1 Tbs Horseradish
2 Tbs Parsley, optional
Stew Directions:
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In a nonstick or cast iron pan, heat the canola oil over medium-high heat. Add the cubed bison and brown well on all sides for 5 minutes, stirring often.
Add the mushrooms and continue to brown for another 5 minutes. Stir in the thyme, bay leaf, carrot, and flour and cook for 2 to 3 minutes.
Transfer the browned bison and vegetables to a stainless steel pot and set aside.
While the non-stick or cast iron pot is still hot, pour in the dark beer to deglaze the pan and simmer for 2 minutes. (This will help increase the richness of the stew.) Pour the beer into the pot with the bison and stir in the vegetable broth and sherry vinegar. Partially cover the pot and simmer for 1 hour or until the bison is tender, adding additional vegetable broth if necessary. To finish the stew, stir in the arrowroot mixture and wholegrain mustard and simmer to thicken. Reduce the heat to low and keep warm.