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  • Savory Stew


    Savory Stew


    Second Place winner in the Soups/Stews Category of the 2011 Recipe Roundup. Submitted by Kelly Long, Carmen Creek Gourmet Meats


    • 3 lbs Bison Stew
    • Kosher Salt
    • Fresh Ground Pepper
    • Vegetable Oil
    • 2 tbsp Butter
    • 3 yellow onions
    • 2 tsp sugar
    • 2 tbsp all-purpose flour
    • 1 ½ tsp. dried thyme leaves
    • 1 tbsp Tomato paste
    • 1 ½ cup red wine
    • ½ cup low sodium beef or chicken broth


    Coat bottom of a large pot with film of oil. Set over medium heat. When hot, add meat to cover bottom (in batches), until well browned, about 5 minutes. Transfer meat to plate.
    When last batch is removed, add butter to pot, then onions and a good pinch of salt. Cook until soft – about 3 minutes. Reduce heat to low, and sprinkle sugar over onions. Cook onions about 15 minutes. Stir in flour and thyme and increase heat to high. Stir one minute, then pour in wine and broth and bring to a boil. Add tomato paste. Return meat to pot, with juices, reduce heat, cover and simmer until meat is tender, 1 ½ to 2 hours.

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