No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Bison Stew (Gluten-Free)


Bison meat can be purchased an many fine supermarkets

I'm told Bison is the only mammal that does not get cancer. Some claim that the Plains Indians, whose main diet was Bison, did not suffer from cancer or heart disease. What is certainly true, is that Bison meat has less fat, calories, and cholesterol than most other meats, which makes it great for a heart-healthy diet. This gluten-free bison stew is tasty, healthy, and easy to make. 

Ingredients:
2 pounds bison meat, cut into 1-inch cubes
3 medium potatoes, peeled
6 carrots, peeled and sliced
1 (8 ounce) cans peeled tomatoes
1 (12 ounce) cans tomato sauce
1 large sweet onion, diced
½ cup minced celery
2 cloves garlic, minced
2 tablespoons potato starch
1 quart chicken broth
½ cup water
½ cup dry red wine
1 teaspoon salt
½ teaspoon ground black pepper
3 whole cloves
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
2 bay leaves
3 tablespoons olive oil (2 for meat, 1 for onions, etc)
1-2 tablespoons potato starch, corn starch or arrowroot (optional, for thickening)

Directions:
Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Important note here: Don't crowd the meat. Make sure it's brown on all sides. If necessary, do it in two batches.

Ads by Google:

Pour 1 tablespoon olive oil into the pan; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes - Do not burn garlic!  Sprinkle the potato starch over the mixture and stir to coat.

Stir in the broth, water, wine, salt, pepper, cloves, carrots, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Add bay leaves and reduce heat; cover and simmer ½ hour. Add potatoes and ½ cup water, if needed. Return to simmer until meat and potatoes are fork tender, about 30 minutes to 1 hour more.

Note: When done, this dish should be nice and thick. If you desire more thickness, add a small amount of potato starch, or if choosing corn starch or arrowroot then first mix with water).

Serve this with a side of Bacon and Cheese Corn Bread made with Bob's Red Mill Gluten-free Corn Bread Mix.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I am more stressed about what sales will be out on cyber Monday and black Friday then the actual thanksgiving holidays lol. Cooking is just cooking, I do it daily, just doing more and some special dishes. NOW once a year sales on products I use daily like supplements, spices, foods, flours, etc.....

http://www.newburnbakehouse.com/supermarket-products#wraps Starbuck's also had wrap sandwiches in London and this was the company they used. Warburton's bread and wraps put everything in the US to shame. The wraps are moist, delicious and do not SPLIT! I could actually consider a move to ...

Why wouldn't it be gluten-free? whiskey is gluten-free. Wine is gluten-free.

Have you been tested for a stomach ulcer? That's what the pain sounds like to me. You can also get pain in your stomach from too much gas. Another possibility is GERD.

Well, you can always trial the gluten-free diet, but do it for at least six months. Act exactly as if you had celiac disease. Worry about cross contamination and learn to read labels. My own hubby did this per the very poor advice from two medical doctors 16 years ago (and we had good in...