Bison Beef Stew

A hearty stew that can be made in large quantities. It can be cooked for up to 2 days in advance, cooled and chilled or freeze for up to 3 months.

1 kg bison braising steak (diced)

2 tbsp seasoned flour

1 tbsp oil

25 g butter

2 onions (diced)

2 large carrots (diced)

300 ml red wine

300 ml beef stock

2 tbsp tomato puree

 Preheat the oven to 160oC/320oF/gas mark 3

Toss the meat in flour.

Heat oil and butter in a large casserole, add onions and cook until browned.

Add bison meat and brown gently.

Add carrots and gradually stir in all remaining ingredients.

Transfer to the oven and cook for 2 1/2 -3 hours until the meat is tender.

Delicious with mashed potatoes!