I felt a little sick so I decided to make bison stew. Now I feel all better! Try this out for yourself today.
2 lbs bison steak for stew (or stew cubes!)
2 cups beef broth
1 package dry vegetable soup mix
3 stalks of broccoli, cut into 2-inch pieces
3 carrots, peeled and cut into thin slices
1 pound baby red-skinned potatoes, cut into quarters
8 ounces mushrooms, cut in half and thinned sliced
2 tablespoons cornstarch dissolved in 1/8 cup water
Salt and pepper
Combine bison, beef stock, and soup mix in a stockpot.
Bring the mixture to a boil.
Reduce heat; cover tightly and simmer for around 2 hours or until beef is fork-tender.
Add potatoes and mushrooms to the stockpot and bring to a boil.
Reduce heat; cover and simmer, covered for 10 minutes.
Stir in broccoli, and carrots; continue cooking, covered until vegetables are tender, stirring occasionally.
Stir in the cornstarch mixture and once again bring to a boil.
Season with salt and pepper to taste.