Welcome to Stonehaven Bison Ranch….where the buffalo roam.
About the Recipe
This is one of our all-time favorites for bison chuck roast.
10 servings | Active time: 15 minutes | Total Time: Up to 2 hr, 30 min.
- 2 tablespoons canola oil
- 1 tablespoon butter
- 4 cups finely diced onions
- 2 large cloves garlic, crushed and peeled
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 2 teaspoons chopped, fresh marjoram or 1 teaspoon dried
- 4 pounds bison chuck, trimmed and cut into 1½-inch pieces
- 1 teaspoon salt, divided
- Freshly ground pepper to taste
- 2 pounds cremini mushrooms, cut into ½-inch pieces
- 1 cup reduced sodium beef broth
- 2-3 teaspoons finely minced fresh tarragon or dill for garnish
- Preheat oven to 350° F.
- Heat oil and butter in a large, heavy casserole or Dutch oven over medium heat. Add onions and garlic. Cook, stirring, until the onions are soft and beginning to brown, 8 to 10 minutes.
- Season bison with ½ teaspoon salt and plenty of pepper. Add the bison and cremini mushrooms to the pot; gently stir to combine. Add broth and cover the pot with a tight-fitting lid.
- Transfer the pot to the oven and bake until the meat is very tender, 1¾ to 2½ hours. Stir in shiitake mushrooms and continue baking, covered, for 15 minutes more. Remove from the oven, uncover and let stand, undisturbed, for about 15 minutes.
- Transfer the bison and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the bison, mushrooms and remaining ½ teaspoon salt into the sauce and heat through, about 1 minute. Serve garnished with tarragon (or dill) if desired.
- Boil soup bones in a generous amount of water in a pot, then use the broth in the recipe.
- We usually use only olive oil to cook the vegetables in Step 2.
- We frequently use white mushrooms if cremini and shiitake are hard to find.
- Prepare through Step 4; let cool to room temperature, cover and refrigerate for up to 3 days. Finish with Step 5 just before serving.