Bison Stew

Source: paleoleap.com
Course: Dinner
Preperation time: 20min
Cooking Time: 3h
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 1/2 cup(s) Beef Stock 3 3 2 2 0 0 20 20
1 cup Red Wine, Optional 0 0 1 1 0 0 48 48
1 To Taste Coconut Oil(s), For Cooking 0 0 0 0 0 0 0 0
2 1/2 Pound(s) Bison Meat, Cut Into 1-Inch Cubes 0 0 0 0 0 0 0 0
8 Ounce(s) Beef Shank 0 0 0 0 0 0 0 0
5 Fresh Tomatoes, Diced 2 2 9 9 0 0 41 41
2 Fresh Onion, Minced 0 0 0 0 0 0 0 0
3 Fresh Garlic Clove, Minced 0 0 0 0 0 0 0 0
2 Tablespoon(s) Tomato Paste 0 0 2 2 0 0 7 7
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
1 Teaspoon Allspice 0 0 0 0 0 0 1 1
1/2 Teaspoon Cinnamon 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 5 14 1 117
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Instructions

  1. Preheat your oven to 325 F.
  2. Melt some cooking fat in a Dutch oven that’s placed over a medium-high heat. Brown the bison cubes, then remove them and set aside.
  3. Brown the onion and the oxtail or beef shank in the same Dutch oven for about 4 min.
  4. Return the bison cubes to the Dutch oven. Add the red wine, and cook until the liquid is reduced by about half.
  5. Add the beef or veal stock, garlic, tomatoes, cinnamon, allspice, tomato paste, and season with salt and pepper to taste.
  6. Bring everything to a boil; then cover and place in the oven.
  7. Cook for 2 hours or until the bison cubes are tender.
Visit paleoleap.com for the full instructions.

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