Ingredients
1 pound bison stew meat2 tablespoons canola oil2 cups chopped celery2/3 cup chopped onion1/4 cup chopped green pepper2 cans (14-1/2 ounces each) beef broth1 can (28 ounces) diced tomatoes, undrained1 large potato, peeled and cubed1 large carrot, sliced2 teaspoons garlic salt1 whole clove1 bay leaf1/4 cup minced fresh parsley
Preparation
In a Dutch oven, brown meat in oil; drain. Add the celery, onion and green pepper; saute for 5 minutes or until tender. Stir in the broth, tomatoes, potato, carrot, garlic salt, clove and bay leaf.
Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley.
