Prep Time: 5 minutes
Cook Time: 2 hours, 15 minutes
- 1 pound bison stew meat
- 1/2 teaspoon unrefined sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons ghee, butter, or olive oil
- 1 branch rosemary
- 2 sprigs thyme
- 1 small yellow onion, chopped fine
- 3 ribs celery, chopped fine
- 3 carrots, sliced into 1/4-inch thick rounds
- 3 medium potatoes, peeled and chopped into 1-inch pieces
- 2 cups homemade beef stock
- 2 cups red wine
- 1/2 cup tomato paste
- 2 bay leaves
- 3 tablespoons chopped parsley
- Sprinkle the bison stew meat with salt and pepper, and set it aside while you prepare the remaining ingredients.
- Melt the bacon fat in a dutch oven over medium-high heat.
- Place rosemary and thyme in the hot fat, and let it fry gently for 2 to 3 minutes, then pluck the herbs from the pan, and stir in the seasoned meat.
- Sear it on each side – a total of 5 minutes, then remove it from the pot with a slotted spoon, and stir in the onion, celery and carrots. Fry them gently in the seasoned fat about 6 minutes, or until crisp-tender.
- Return the meat to the pan, and add the potatoes.
- Pour the beef stock and red wine into the Dutch oven, then stir in the tomato paste.
- Drop in the bay leaves, and simmer it, covered, over medium-low heat for 2 hours.
- Remove the bay leaves, ladle into bowls and serve sprinkled with chopped parsley.
If you cannot find bison stew meat, you can substitute grass-fed beef stew meat which you can find at local farmers markets. If you do not consume pork, you can substitute grass-fed ghee.