North Dakota Bison Stew

Ingredients

In this adaptation, the Italian Spezzatino speziato is transformed into a North Dakota Bison Stew by incorporating locally sourced bison meat and traditional North Dakota flavors. The original recipe typically uses beef, but bison meat is used here to showcase the region's rich agricultural heritage. The spices are adjusted to include flavors commonly found in North Dakota cuisine, giving the stew a distinct regional twist. We alse have the original recipe for Spezzatino speziato, so you can check it out.

• 1.5 pounds (680g) bison stew meat, cubed 1.5 pounds (680g) bison stew meat, cubed
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried rosemary 1 teaspoon (5g) dried rosemary
• 1 bay leaf 1 bay leaf
• 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 heat. Add the bison stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Return the browned bison meat to the pot. Add the cubed potatoes, diced tomatoes, beef broth, dried thyme, dried rosemary, bay leaf, salt, and pepper.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the bison meat is tender.
5. 5.
   Remove the bay leaf before serving. Adjust the seasoning with salt and pepper if needed.

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.
• Dried thyme and rosemary — Crush the dried herbs between your fingers before adding them to the stew to release their aromatic oils and enhance the flavor.

Tips & Tricks

• For a richer flavor, marinate the bison meat in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the stew during the last 15 minutes of cooking.
• Serve the stew with a side of crusty bread or cornbread to soak up the delicious broth.

Serving advice

Serve the North Dakota Bison Stew hot in deep bowls. Garnish with fresh parsley or chopped green onions for a pop of color. This stew pairs well with a side of warm bread or cornbread.

Presentation advice

To enhance the presentation, place a sprig of fresh thyme or rosemary on top of each bowl of stew. Serve the stew in rustic ceramic bowls or cast-iron pots for a cozy and inviting look.