Bison Stew

You Will Need:

2 lb Bison stew meat (can sub beef)
2-4 Slices of bacon chopped
2 Onions diced
4 Carrots peeled, large dice
2 Stalks celery, large dice
6-10 Shiitake mushrooms sliced (optional)
2-5 Potatoes cut in quarters (optional)
Glass of red wine (optional)
2 cups water/beef stock (add more as needed)
Salt
Pepper
Thyme/bayleaf
Parsley for garnish

Preparation

Heat large Dutch oven or deep skillet on medium flame.  Cook bacon bits till crispy, remove leaving rendered fat in the pot.  Salt n pepper the meat, sear in small batches in bacon fat, setting aside seared meat with bacon (taking care not to crowd the pan or meat won’t brown).  Add onions to the pan, sautéed until golden,  add mushrooms, sautéed another 5 minutes, add carrots and celery, cook another 5.   Add bison, wine, stock or water, thyme extra salt n pepper, bring to a boil, reduce heat to a low summer and stew for 2 hrs or until meat is tender.  Garnish with parsley. For best results cook in a Dutch oven, bake covered at 250 for 2-3 hrs when ready to simmer, check occasionally to make sure liquid hasn’t evaporated.