|Posted by Adams Natural Meats on February 26, 2015 at 10:55 AM|
Great Irish Bison Stew Recipe, I just revamped a lamb stew recipe, it's full of wonderful flavor, will warm your tummy and make your taste buds happy!
2 medium-sized onions, chopped
Oil, for frying
1 -ounce butter
1 sprig dried thyme
2 1/2 pounds Bison Roast or Stew Meat (cut into large pieces)
7 carrots, chopped lengthways into 2-inch pieces
2 tablespoons pearl barley
5 cups Bison Stock (we sell great Bison Marrow Bones for soups and stock)
Freshly ground black pepper
1 bouquet garni (parsley, thyme, and bay leaf)
12 medium potatoes
1 bunch parsley, leaves finely chopped
1 bunch chives
Serving suggestion: herb butter, recipe follows
In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.
1 stick butter
1 small bunch parsley, finely chopped
1 small bunch chives, finely chopped
1 sprig thyme
Melt butter in a small saucepan. Add parsley, chives and thyme.
Yield: 6 servings