Serves 2 to 4
Many land-based cultures around the world have a version of stew that mixes regular cuts of meat with organ meat aka “offal”. In this episode we featured wild prairie turnip but obviously, it can be replaced with regular turnip, rutabaga or parsnip.
- ¼ bison heart cut into thin strips
- A fist size chunk of bison liver or kidney cut into bite size pieces
- A couple strips of bison belly meat aka navel meat stripped of any tendons and cut into bite size pieces. (If you’re not a hunter or can’t find this at the Chinese market, try thinly cut flank).
- 3 cups beef stock or bone broth
- ½ onion cut into chunks
- 2 parsnips
- 2 carrots
- ½ cup turnip chunks
- 1 yellow pepper
- Handful of wild mushrooms (if you don’t forage, try oyster mushrooms sold at most supermarkets).
- 2 cloves garlic
- 1 bouillon cube
- 2 tsp. liquid smoke
- 1 potato
- 1 handful snap or snow peas
- ½ cup multi-colored cherry tomatoes
- 2 T animal fat or canola oil
- 2 T flour
- ½ cup water
- Salt & pepper to taste
Make stew but do it better than usual. In other words, look for any way to enhance flavour and not dilute with just water. Here are some tips:
- Brown all the meats in animal fat before adding any liquid.
- Fry the veggies with the garlic separately until they reach early caramelized stage.
- Bring meat & veggies together then add stock or broth, bouillon & seasonings.
- Bring to a boil then turn down to low bubble simmer until meat reaches desired level of tenderness. Approx 1 hr. Stir every few minutes to ensure your heat is just right as if it’s too high you might get some sticking at bottom of pot.
- Stir the flour into the half cup of cold water ensuring there are no lumps then drizzle into the stew while stirring. This will also avoid lumping.