Bison Roast Stew
Really lean cuts of bison, such as an arm, eye, or rump roast, lend very well to being added to stew. The continuous slow cooking leads the meat to be tender and delicious. Alternatively, you can purchase stew cubes for a similar effect. This is a really versatile recipe that you can use for any base. You can throw in any vegetables you want to the stew, and what we used here has several ideas from French stew without the red wine.
3lbs bison cubed arm, eye, or rump roast, or stew cubes
4 vegetable stock
1 pound asparagus, cut into 2-inch pieces
1 pound baby red-skinned potatoes, cut into halves
8 ounces mushrooms, diced
4 carrots, cut into 1-inch pieces
2 Broccoli heads, cut into 1-inch pieces
4 tablespoons cornstarch and dissolved in 1/2 cup water
Salt and pepper to taste
2 teaspoons of garlic powder
Green onions, optional
Combine the vegetable stock and bison in a large pot and bring to a boil.
Reduce heat and let simmer with a cover for 2 hours until the bison is tender.
Add in potatoes and mushrooms and bring to a boil for about 10 minutes.
Stir in the rest of the vegetables and let simmer for another 10 minutes.
Stir in the cornstarch mixture and garlic into the stew, and again bring to a boil.
Reduce the boil to a simmer and carefully taste the stew. Add salt and pepper if necessary.
Serve and enjoy!