Step by Step

Bison and Bean Stew STEP BY STEP:

STORY AND PHOTOGRAPHY BY RENÉE KOHLMAN

Cold winter days cry out for cozy, comforting soups and stews. I love to have a pot bubbling on the back burner or braising away in the oven. The aroma of garlic and vegetables wafts throughout the house, steaming up the windows.

Taking the time to chop vegetables and sear meat is a fine way to occupy a lazy

Sunday afternoon. And you don’t have to deal with icy roads and windchill!

I could have made a beef stew, but after visiting my local farmers’ market in Saskatoon, I was inspired by the bison. Nutritionally, it's a powerhouse. Lean, with less fat and fewer calories than other red meat, plus it contains more protein and iron. Bison is also super high in Omega 3 essential fatty acids. Because there is virtually no marbling in the meat, bison cooks faster than beef, thus you have to be a bit gentler when cooking with it. It’s the perfect choice of meat for a slow braise.

I got my hands on a small roast, as I prefer to cut the meat this way rather than buy stewing meat. The cubes of meat are dusted with flour and seared in a pot. Those brown bits that remain on the bottom are flavour bombs and you’ll want to scrape them up when the liquid is added. I used the last of the red wine lingering in the back of the fridge, but white would work just as well. The acidity in the wine will tenderize the meat and it complements the richness of

the stewed bison without overpowering the natural flavours of the meat.

White beans are a natural fit in this stew as they soak up all the earthy flavours of the meat and vegetables. I like using dried beans as they hold their shape better in the stew, but you can use about 2-3 cups (500 mL - 750 mL) of canned white beans instead, just add them during the last 30 minutes of cooking time.

This stew is rich and earthy, like a good stew should be. Fragrant with wine and herbs, the smell in your house will be something else, so don’t be surprised

if you have people wandering into the kitchen, asking when dinner will be ready. The bison meat falls apart into succulent morsels and the beans bring out all their wonderful flavours, too. The root vegetables are tender, tantalizing those taste buds, and I quite enjoy the addition of chard at the end. It adds a splash of colour, and its bitterness is the balance you wouldn’t think the stew needs, but I can’t imagine it without. Served with chunks of hot buttered garlic toast, this is comfort food at its best. The stew tastes even better a day or two after the flavours have gotten to know each other a little better.

The aroma of garlic and vegetables wafts throughout the house, steaming up the windows Bison and Bean Stew with Root Vegetables and Wilted Swiss Chard

Serves 6

1 cup (250 mL) dried white navy beans, rinsed 3 Tbs (45 mL) canola oil, divided 900 g bison chuck roast, such as blade, cross-rib, or shoulder, cut into 1 cm cubes and patted dry 2 medium onions, chopped 3 parsnips, chopped into 1 cm chunks 3 carrots, chopped into 1 cm chunks 4 cloves garlic, minced 1 cup (250 mL) dry red wine 398 mL can diced tomatoes 1½ cups (375 mL) beef, chicken or vegetable broth 6 sprigs thyme 2 sprigs rosemary 1 tsp dry mustard powder 1 tsp salt ½ tsp smoked paprika ½ tsp freshly ground black pepper 2 cups trimmed and chopped Swiss chard or spinach

1. Soak the beans overnight in a medium bowl filled with cold water. Drain and rinse. 2. Preheat the oven to 300º F. 3. In a large ovenproof pot over medium high heat, warm 2 Tbs (30 mL) of the canola oil until just about smoking. Carefully add the bison in a single layer and brown for about 3-4 minutes. You may have to do this in batches. Transfer the meat to a plate. Add the remaining oil and add the onions, parsnip, carrots, and garlic to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the garlic is fragrant. 4. Stir in the wine, raise heat to high and boil for 3 minutes. 5. Return the bison and its juices to the pot along with tomatoes and their juices, beans, broth, herbs, mustard, salt, smoked paprika, and pepper. Cover the pot and transfer to the oven. Cook, stirring occasionally, until the bison and beans are tender, about 2½ hours. 6. Stir in the chard and cover. Let stand for about 5 minutes before serving. If the stew is too thick, add more broth or water. Serve with garlic toast on the side, or over hot buttered noodles.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her second cookbook, Vegetables: A Love Story has just been released.

FAMIGLIA BREADS

a tribute to the late Luigi Bontorin and his passion for simple, local ingredients that create a nutritious bread to be shared with family and friends. read the full story at www.cibl.com

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