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Bison London Broil Stew

Ingredients:

• 3 lbs. Bison London broil, 1" cubed
• 3 T. dried basil
• 6 T. all-purpose flour
• 1 1/2 T. dried oregano
• 7 T. virgin olive oil
• 1 1/2 T. dried thyme
• 2 lg. Vidalia onions, 1" slices/wedges
• 3 bay leaves
• 6 cloves garlic, coarsely chopped
• salt & pepper to taste
• 2 c. celery, coarsely chopped
• 20 oz. button mushrooms, quartered
• 3 c. red Burgundy wine
• 2 (14-oz.) cans artichoke hearts, drain
• 2 (14-oz.) cans beef broth and quarter
• 2 (11.5-oz) cans V-8 vegetable juice
• 2 lbs. fresh asparagus, 1 inch pieces
• 1 (15-oz.) can tomato sauce

Preparation:

Place bison cubes in a large plastic bag with flour. Seal bag and shake well to thoroughly coat meat. In an 8 1/2 quart sauce pan, heat 4 tablespoons olive oil over medium-high heat. Brown meat cubes on all sides, turning frequently. Remove browned meat from pan. Add 2 tablespoons olive oil to pan. Add garlic, onion, and celery to pan and saute' over medium-high heat until golden brown. Return meat to pan. Add 1 1/2 cups wine, beef stock and V-8 juice, scraping the crusting bits from the bottom of the pan. Stir in the tomato sauce, basil, oregano, thyme, bay leaves, pinch of salt & pepper. Blend well, bring to boil over high heat and simmer gently (uncovered) for 1 hour; stirring about each 15 minutes to scrape up bottom of pan. Stir in remaining wine, mushrooms, artichoke hearts and asparagus. Simmer for about an hour. Remove bay leaves and taste for seasoning. Enjoy! Serves 10. Note: This stew freezes well, as long as veggies are covered by "sauce".

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Bison London Broil