Bison Stew Recipe

Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth water wine salt pepper cloves tomato sauce parsley and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender about 1 hour.