Belgian Beer & Bison Stew
Ingredients
- 2 lb. Bison chuck roast, cut into 1” cubes (or four, 10-oz. sirloins)
- Kosher salt and freshly ground black pepper
- ¼ cup flour
- 4 Tbs. unsalted butter
- 4 slices of bacon, chopped finely
- 6 cloves garlic, chopped finely
- 3 medium yellow onions, thinly sliced lengthwise
- 2 cups Belgian-style Ale, like Chimay. If you cannot find Belgian Ale, any good ale will do.
- 1 cup beef stock
- 2 Tbs. dark brown sugar
- 2 Tbs. apple cider vinegar
- 1 tsp. thyme
- 1 tsp. tarragon
- 1 bay leaf
- 4 slices of whole grain bread
- 2 Tbs. Dijon mustard
Instructions
- Season bison with salt and pepper in a bowl; add flour and toss to coat.
- Heat 2 Tbs. butter in a 6-qt. Dutch oven over medium-high heat.
- Working in batches, add bison; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside.
- Add bacon; cook until the fat renders, about 8 minutes.
- Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes.
- Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes.
- Return bison to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil.
- Reduce heat to medium-low; cook, covered, until bison is tender, about 2 hours.
- Spread Dijon mustard on the 4 slices of bread and place them, mustard side down, on top of the stew.
- Let bread sit to soften and “melt” into the stew; stir bread into the stew before serving.
