Dakota-style Bison Stew

• 2 pounds bison meat, cubed
• 1/2 cup vegetable oil
• 1 cup yellow onions, coarsely chopped
• 1 cup red onions, coarsely chopped
• 1 1/2 quarts water (recommended: Missouri River Water)
• 4 teaspoons beef bouillon
• 2 to 3 bay leaves
• 20 peppercorns
• 1/4 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 2 cups sliced carrots
• 2 cups chopped celery
• 3 tomatoes, peeled and chopped
• 1 medium turnip, diced
• 1 medium rutabaga, diced
• 1 medium yam, diced
• 1 large ear sweet corn, kernels removed
• Salt and pepper

1. Brown the meat in a large Dutch oven with the oil and onions.
2. Add 1 quart of water to the pot along with the bouillon and bring to a simmer.
3. Add spices and remaining vegetables to the pot and simmer for 45 minutes.
4. Add the remaining 1/2 quart of water and continue simmering for an additional 1 1/2 hours.
5. Season, to taste, with salt and pepper.
6. This recipe is best cooked in the shade of a cottonwood tree, and served with homemade bread and chokecherry jelly.

bison meat, vegetable oil, yellow onions, red onions, water, beef bouillon, bay leaves, peppercorns, ground mustard, garlic, thyme, carrots, celery, tomatoes, sweet corn, salt

Taken from www.foodnetwork.com/recipes/dakota-style-bison-stew-recipe.html (may not work)