I was in the upper peninsula of Michigan last year and I visited a great B&B where they served this dish. While I’m very familiar with bison stew, the added use of barley brings out the flavor of this traditional New World favorite. This is a twist on a traditional beef barley stew. Instead of beef I used bison which makes for a leaner stew with less fat than a beef stew.
- 1# bison stew meat*
- 3 T olive oil
- 1 ½ C potatoes, diced
- 1 ½ C carrots, sliced
- 1 ½ C celery, diced
- ¾ C onion, diced
- 1 15 oz can of tomato sauce
- ½ C barley
- 1 ½ C mushrooms, sliced
- 1 C red wine
- 4 C water
- 1 C frozen peas, thawed
- 1 bay leaf
- ½ t pepper
- ¼ t salt
- 2 cloves of garlic, minced
- 1 6 oz can tomato paste
Heat olive oil over medium high heat.
Add stew meat and brown on all sides.
Add carrots, celery, and onions and sauté just until onion softens, approximately 3 minutes.
Add remaining ingredients and bring to a boil, reduce to a simmer and simmer until barley is cooked through, approximately 30 minutes.
Adjust seasoning to taste.
*If you can’t find bison stew meat, you can simply use a cut up bison roast or a couple buffalo steaks. Both are getting easier to find from your local butcher.
To make this vegetarian, omit the stew meat, increase mushrooms to 2 ½ C and increase barley to 1 C.
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