Bison, Sweet Potato, and Sweet Pea Stew
Ingredients
For 6 Serving(s)
bison-sweet-potato-and-sweet-pea-stew
- 1/3 c flour
- 2 lb bison stew meat
- 4 T sunflower oil
- 2 c thinly sliced white onion
- 2 clv garlic
- 2 c vegetable stock
- 1 c water
- 14 1/2 oz diced tomatoes with chilies
- 1 t paprika
- 1 t salt
- 1/4 t black pepper
- 1 t basil
- 1 c diced carrots
- 1 1/2 lb sweet potatoes
- 1 1/2 c peas
Bison, Sweet Potato, and Sweet Pea Stew Directions
- Place the flour in a paper bag. Add the stew meat, about 1/2 pound at a time. Shake to coat in flour.
- Place 2 tablespoons of oil in a large, non-stick skillet. In batches, brown the flour-coated meat. Transfer to a 5 or 6 quart casserole dish.
- Wipe the pan with a kitchen towel, and add the last 2 tablespoons of oil. Over medium heat, sauté onions and garlic until soft, about 6-7 minutes.Transfer to the casserole dish. Add the stock, water, diced tomatoes, paprika, salt, pepper and basil to casserole dish. Bring to a boil, then reduce to simmer and cover and cook 1 ½ hours. Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until tender. Stir in frozen peas, cover and simmer for another 5 minutes before serving.