MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: RCMP Bison Stew
Categories: Beef, Vegetables, Herbs, Wine
Yield: 6 Servings

2 tb Canola oil
1 kg 2.2 lb bison meat; in 2.5cm
- (1") cubes
1 tb Canola oil
1 c Minced yellow onion
1/2 c Minced celery
2 cl Garlic; peeled, minced
2 tb Flour
1 l (4 c) chicken or beef broth
235 ml (1 c) water
2 tb White wine
1 ts Salt; (opt)
1/2 ts Ground black pepper
3 Whole cloves
225 g (8 oz) can tomato sauce
2 tb Chopped fresh parsley
1/4 ts Ground thyme

Heat 2 tablespoons oil in a Dutch oven over medium-high
heat; brown the bison in oil, 2 to 3 minutes per side;
remove bison and set aside. Pour 1 tablespoon oil into
the Dutch oven; cook and stir the onion and celery in
the oil until soft, about 5 minutes. Add the garlic;
cook and stir another 2 to 3 minutes.

Sprinkle the flour over the mixture and stir to coat.
Stir in the broth, water, wine, salt, pepper, cloves,
tomato sauce, parsley, and thyme to the mixture; bring
to a boil. Return the bison to the mixture and stir
through. Reduce heat; cover and simmer until meat is
fork tender, about 1 hour.

MAKES: 6 servings or more

RECIPE FROM: https://www.allrecipes.com

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