North Dakota Bison Stew

Ingredients

While the original Catalan Sopa coàda typically uses pork as the main protein, this adaptation replaces it with bison meat, a staple of North Dakota cuisine. The traditional Catalan spices and herbs are substituted with locally available seasonings, such as thyme and bay leaves. Additionally, the original recipe often includes seafood, which is not commonly found in North Dakota, so it is omitted in this adaptation. We alse have the original recipe for Sopa coàda, so you can check it out.

• 1.5 lbs (680g) bison stew meat, cubed 1.5 lbs (680g) bison stew meat, cubed
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium-high heat.
2. 2.
   Add the bison stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
3. 3.
   In the same pot, add the diced onion, carrots, parsnips, and potatoes. Sauté until the vegetables start to soften.
4. 4.
   Add the minced garlic and cook for an additional minute.
5. 5.
   Return the browned bison meat to the pot.
6. 6.
   Pour in the beef broth and red wine, ensuring that the meat and vegetables are fully covered.
7. 7.
   Add the bay leaves, dried thyme, salt, and pepper.
8. 8.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the bison meat is tender.
9. 9.
   Adjust the seasoning if needed.
10. 10.
    Serve the North Dakota Bison Stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Bison stew meat — For the best results, choose lean and tender cuts of bison meat. If bison is not available, you can substitute it with beef stew meat.
• Red wine — Opt for a dry red wine, such as Cabernet Sauvignon or Merlot, to enhance the flavors of the stew.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the pot during the last 15 minutes of cooking.
• Serve the stew with a side of crusty bread to soak up the delicious broth.

Serving advice

North Dakota Bison Stew is best served hot in deep bowls. Accompany it with a slice of freshly baked bread or cornbread for a complete and satisfying meal.

Presentation advice

To enhance the rustic charm of the stew, garnish each bowl with a sprig of fresh thyme or parsley. Serve it in earthenware bowls for an authentic touch.