- 1 pound bison stew meat (or bison steaks cut into chunks)
- 1/2 teaspoon unrefined sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons bacon fat or lard
- 1 branch rosemary
- 2 sprigs thyme
- 1 small yellow onion, chopped fine
- 3 ribs celery, chopped fine
- 3 carrots, sliced into 1/4-inch thick rounds
- 3 medium potatoes, peeled and chopped into 1-inch pieces
- 2 cups beef stock
- 2 cups red wine
- 1/2 cup tomato paste
- 2 bay leaves
- 3 tablespoons chopped parsley
Sprinkle the bison stew meat with salt and pepper. Set aside while you prepare the remaining ingredients.
Melt the bacon fat in a Dutch oven* over medium-high heat. Place rosemary and thyme in the hot fat, and fry gently for 2 to 3 minutes. Pluck the herbs from the pan, and stir in the seasoned meat. Sear on each side - a total of 5 minutes, and remove from the pot with a slotted spoon. Stir in the onion, celery and carrots. Fry them gently in the seasoned fat about 6 minutes or until crisp-tender. Return the meat to the pan, and add the potatoes.
Pour the beef stock and red wine into the Dutch oven. Stir in the tomato paste. Drop in the bay leaves, and simmer it covered over medium-low heat for 2 hours.
Remove the bay leaves. Ladle into bowls and serve sprinkled with chopped parsley.
*Any roasting dish or slow cooker can be used in place of a Dutch oven.