Ingredients

• 3 tablespoons canola oil , divided
• 2 pounds bison meat , cut into 1-inch cubes
• 1 cup minced yellow onion
• 0.5 cups minced celery
• 2 cloves garlic , minced
• 2 tablespoons flour
• 4 cups low-sodium chicken broth
• 1 , 8 ounce
• 1 cup water
• 2 tablespoons white wine
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt , Optional
• 0.5 teaspoons ground black pepper
• 3 whole cloves
• 0.25 teaspoons ground thyme

Instructions

1. 1 Heat 2 tablespoons oil in a Dutch oven over medium-high heat; brown bison in hot oil, 2 to 3 minutes per side; remove bison and set aside.
2. 2 Pour remaining 1 tablespoon oil into the Dutch oven; cook and stir onion and celery in hot oil until soft, about 5 minutes. Add garlic; cook and stir 2 to 3 more minutes. Sprinkle with flour and stir to coat. Stir in broth, tomato sauce, water, wine, parsley, salt, pepper, cloves, and thyme; bring to a boil.
3. 3 Return bison to the pot and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.

Nutrition per serving