Braised Bison Stew with Silk Road Spices
“I love the scent of this stew as our native Albertan bison simmers the day away in a slow cooker filled with the warmest flavours spices can impart. If you can’t access bison, as we can here in Western Canada, beef will be a wonderful substitute.” ~ Karen Anderson the President and CEO of Alberta Food Tours, Inc.
Enjoy her recipe below for Braised Bison Stew with Silk Road spices.
Braised “Silk Road” Bison Stew
This recipe is simple to prepare and fills your home with a wonderfully rich aroma as it slowly cooks.
- 2 – 3tbsp olive oil
- 3 ½ - 4lbs (1.5-1.8 kg) Bison(or beef) round or cross rib roast
- 1 Onionfinely chopped
- 2 Celery ribsfinely chopped
- 3 Carrotsfinely chopped
- 2cups mushroomsstemmed and cut in half
- 4 Garlic Clovesfinely chopped
- 1tsp ground cinnamon
- ½tsp Ground Cloves
- ½tsp Ground Allspice
- 1flower of Star Anise
- 1tsp Freshly ground black pepper
- 2cups Bold Red Wine
- 1can (28 oz 796ml) Tomatoes
- to taste Salt and Pepper
- 1tbsp Parsleychopped
* Use a hearty Côtes du Rhône blend from Provence or a varietal (cabernet, merlot, malbec, zinfandel) that you prefer.
Provencal cuisine and slow-cooked fall meals belong together for the days when the temperatures have dropped from the summertime highs. Traditional recipes from Provence such as this lamb daube (stew) in white wine are cooked in handcrafted earthenware pottery made in the region. Discover the ceramics and pottery from the region, an artisanal trade.