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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.
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Main Dish
Cuisine French
Servings 8 people

Ingredients
  

  • 2 – 3 tbsp olive oil
  • 3 ½ - 4 lbs (1.5-1.8 kg) Bison (or beef) round or cross rib roast
  • 1 Onion finely chopped
  • 2 Celery ribs finely chopped
  • 3 Carrots finely chopped
  • 2 cups mushrooms stemmed and cut in half
  • 4 Garlic Cloves finely chopped
  • 1 tsp ground cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Ground Allspice
  • 1 flower of Star Anise
  • 1 tsp Freshly ground black pepper
  • 2 cups Bold Red Wine
  • 1 can (28 oz 796ml) Tomatoes
  • to taste Salt and Pepper
  • 1 tbsp Parsley chopped

Instructions
 

  • Heat a large frying pan over medium heat and add the oil.
  • Add the meat and cook turning until all sides are browned for about 10 – 15 minutes.
  • Transfer the meat to a slow cooker.
  • Add the onions, carrots, celery and mushrooms to the frying pan and cook until lightly browned (you may need a bit more olive oil).
  • Add the garlic and cook until fragrant then add the cinnamon, cloves, allspice, star anise and pepper and stir to distribute them evenly.
  • Pour the red wine into the pan, stirring until all the brown bits on the bottom come loose (this is known as deglazing the pan – it’s how you get ALL the flavour).
  • Add the tomatoes and bring to a boil then transfer the liquids in the fry pan over the meat in the slow cooker.
  • Refrigerate overnight at this point if you want to make the recipe ahead or if eating the same day, begin cooking on low for about 8 hours.
  • Season with salt and pepper to taste once the meat is at the point where it falls apart easily when tested with a fork.
  • Transfer to a serving dish and sprinkle with parsley.
  • Serve over polenta, pasta or mashed potatoes.
  • Enjoy with more of that bold red wine.

Notes

* Use a hearty Côtes du Rhône blend from Provence or a varietal (cabernet, merlot, malbec, zinfandel) that you prefer.
Keyword Bison, Stew
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