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By: Scott Mendelson

• 1lb US Wellness Meats bison stew meat  
• 2 tbsp coconut oil or ghee  
• 1/2 tsp each salt and pepper  
• 1 medium onion, chopped finely  
• 2 cloves garlic, minced  
• 1/4 cup red wine  
• 1 cup each beef and chicken stock/broth  
• 1/2 tsp dried thyme  
• 2 bay leaves  
• 2 russet potatoes, peeled and chopped into bite-sized chunks  
• 2 carrots, peeled and chopped into bite-sized chunks  
• 1 parsnip, peeled and chopped into bite-sized chunks  
• 1/2 cup frozen peas  
• 1 tsp chopped fresh parsley for garnish 

Directions:  

1. As with most of my red meat-based roasts/stews, I prefer a combination of chicken and beef stock as the braising liquid; it gives the dish its tastiness without an overbearing "beefiness".  
2. Remove the bison meat from its packaging, and gently rinse with cold water and allow to drain dry. I was amazed at how well the stew meat was cut, and how lean and colorful it was!  
3. In a french/dutch oven, heat up the oil/ghee on medium/high heat for about five minutes. Season the meat with 1/2 tsp each salt and pepper, and brown the meat for a few minutes per side, in batches if needed. Altogether it took me eight minutes to brown the meat. Remove the browned meat and set it aside, leaving the oil inside the french/dutch oven.  
4. Preheat your oven to 300 degrees. Reduce the dutch oven's heat to medium, and add the chopped onions and a dash of salt. Saute for about five minutes, until the onions are softened. Add the minced garlic and continue to saute for another 30 seconds. Add the red wine, beef and chicken broths, thyme, and bay leaves. Bring everything to a simmer.  
5. Once the broth is simmering, add the browned bison meat, and place in the oven for 1 hour and 15 minutes.  
6. While it's cooking, prepare your potatoes, carrots, and parsnip.  
7. After an hour and 15 minutes, add the potatoes, carrots, and parsnip and return it to the oven. Bake for another 40 minutes, until the vegetables and meat are tender. Remove the bay leaves.  
8. Rather than deal with making a flour roux or working with potato/arrowroot starch to thicken the stew, we're going to use the ingredients that are already in the stew. Pretty resourceful, huh?  
9. With a ladle, remove about 1 cup of the cooked potatoes, carrots, and parsnip (be sure to pick out the bison meat), and about 1/2 cup of the remaining broth. Blend your cup of veggies and 1/2 cup of broth together, making a sort of "potato/veggie" paste. Pour this paste back into the dutch oven, and stir everything together, while also stirring in the frozen peas.  
10. Cover and simmer on the stovetop on med/low heat for five minutes. Check for taste, adding salt and pepper as needed.  
11. Garnish with fresh parsley and serve immediately.  

US Wellness cattle enjoying blue skies and green pastures in sunny Southern Alabama.