Bison Stew and Wild Rice

Ingredients

• 2 pounds stewing bison, trimmed and cubed
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 onion, chopped
• 4 ribs celery, cut into 1-inch pieces
• 3 tablespoons tomato paste
• ½ teaspoon garlic powder
• 1 teaspoon dried rosemary or 1 fresh sprig
• 1 teaspoon dried thyme or 2 fresh sprigs
• 3 tablespoons olive oil (more as needed)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 cups vegetable broth

Instructions

1. 1
   In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the cubed bison with salt and pepper. Add the bison in batches, searing until browned on all sides, about 3–4 minutes per batch. Remove the meat and set aside.
2. 2
   Add the remaining tablespoon of olive oil to the pot. Stir in the onion, carrots, and celery, cooking until softened, about 5 minutes.
3. 3
   Stir in the tomato paste and garlic powder, cooking for 1–2 minutes to deepen the flavor.
4. 4
   Return the seared bison to the pot. Add rosemary and thyme, then pour in the vegetable broth. Stir well, scraping up any browned bits from the bottom.
5. 5
   Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the bison is tender and the broth has thickened slightly.
6. 6
   Taste and adjust seasoning with more salt and pepper as needed.
7. 7
   Serve hot with crusty bread, wild rice, or roasted root vegetables.
8. 8
   Tip: For extra depth, you can add a splash of red wine while deglazing the pot before adding the broth.