Sunday, May 05, 2017

New at Tumbleweed Bison - Bison Garlic Coil, "hot" Pepperoni Stix – both Gluten Free.

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Braised Bison & Barley Stew

1 lb round steak cubed large
2 tbsp. olive oil
6 carrots (diced large)
1 large onion (diced large)
4 celery stalks (sliced medium)
1/2 small rutabega (diced medium)
1/2 cup of pearl barley
2 cups dry red wine
2 cups beef stock
Roux (1/2 cup flour / 1/2 cup butter)
Salt & Pepper to taste

Begin by adding the olive oil to a cast iron 'Dutch Oven' then lightly dust the cubes of steak in seasoned flour and add to oil - brown on all sides then remove. Melt butter in the 'Dutch Oven' then whisk in flour until all is combined. Slowly add beef stock and red wine, whisking constantly until you have the desired thickness for the gravy. Add diced vegetables and barley. Season. Reduce temperature to medium-low, simmer for 3-4 hours on low heat.