Bison Stew Meat

SWEET PEA & SWEET POTATO BISON STEW   (our family favorite)

2 lb.      Northstar Bison stew meat                   1 tsp    paprika    
1/3 cup flour                                                     1 tsp   salt
4 tbsp. Hi heating cooking oil                            ¼ tsp  ground black pepper
2 cups thinly sliced Spanish onion                     1 tsp dry basil
2 cloves garlic, minced                                     1 cup diced carrots
2 cups  vegetable or chicken stock                   1 ½ lb sweet potatoes cut in 1”
1 cup water                                                     1 ½ cups frozen peas
                                                                       1 can tomatoes and chilis (optional)

Directions:

1. Put flour in a plastic or paper bag. Add bison cubes, about ½ lb at a time. Shake to coat.
2. Put 2 tbsp. oil in a large non-stick skillet. Brown the flour coated bison cubes. Transfer to a 5-6 quart casserole dish.  
3. Wipe pan with kitchen towel, add the last 2 tbsp. oil. Over medium heat, sauté onions and garlic until soft, about 6-7 minutes. Transfer to the casserole dish.
4. Add stock, water, paprika, salt, pepper and basil to casserole dish. Bring to a boil, reduce to simmer, cover and cook 1 ½ hours.
5. Add carrots and sweet potatoes, cover and cook for another 25-30 minutes, or until just tender.
6. Stir in frozen peas and canned tomatoes, cover and simmer for another 5 minutes before serving.