Ethiopian Bison Stew Meat

This past weekend, we were hit with 2025’s notorious Polar Vortex. Among other people in Colorado and the rest of the West and Midwest, our family was looking for any way to warm up. With most of our days spent outside at the Ranch, this Ethiopian Stew was the perfect bowl of warmth after a day working in -4-degree weather.

FMR bison stew meat combined with East African Spices creates the perfect hearty meal. Serve over potatoes or with a side of flatbread.

Ingredients:

• 1 package FMR Bison Stew Meat
• ¼ of a dry bold red wine
• 1 Can (14 ½ oz) crushed tomatoes
• 2 medium yellow onions thinly sliced
• ¼ cup butter
• East African Spices:
  • 1 thumb size fresh grated ginger
  • 1 TBSP Cayenne pepper
  • 1 TBSP Paprika
  • 1 tsp ground Cumin
  • 1 tsp Fenugreek Seed
  • ½ tsp Turmeric
  • ½ tsp cinnamon
  • ½ tsp Cardamom
  • ¼ tsp Allspice
  • ¼ tsp Cloves
• Salt to taste

 Directions:

1. Preheat the oven to 180- 200 ℉ 
2. Heat butter in a large Dutch over medium heat on the stove.
3. Thinly slice the onions and add to the melted butter. Cook the onions until browned, stirring occasionally.
4. To the dutch, add the spices. Saute one minute more to fully combine the spices with the onions.
5. Add tomatoes and dry red wine. Stir to combine.
6.  Add the stew meat and salt to taste.
7. Remove the dutch from the stove and cover with a lid. Cook in the oven for 4-6 hours.