A hearty Bison and Barley Stew to keep you warm during the winter months!
- 1 lb Bison Stew Meat
- 1 Large Onion
- 3 Carrots
- 4 Ribs of Celery
- 1 cup Red Wine
- 2 qts Beef Stock
- 1 cup Barley
- 10 Baby Red Potatoes quartered
- 2 Leeks medium diced
- 3 Carrots peeled and medium diced
- 3 Parsnips peeled and medium diced
- 1 Large Rutabaga peeled and medium diced
- 2 Ribs Celery, Cubed
- as needed Salt
- as needed Pepper
- as needed Water
In a heavy bottomed stock pot, brown the Bison Stew meat to a nice caramel color. Add the Onion, Celery and Carrots and caramelize the vegetables over high heat until they have received a nice sear. Deglaze the pan with the Red Wine, and reduce the wine by three quarters. Add the Beef Stock and allow the Stew meat to cook for a hour over a simmering heat.
Now add the barley, and the rest of the vegetables, excluding the celery, and cover the vegetables with water, bring the mix to a boil and allow to cook over medium heat until the root vegetables just barely become tender. Now add your Celery and finish cooking until the potatoes are fork tender. Season with salt and pepper to taste.