Bison and Delicata Squash Stew

Serves 4

This slow-cooked autumn or winter stew
features tender cuts of buffalo, sweet delicata squash and tomato in a concentrated herbed broth. Marsala wine gives it a bright, but sweet, kick. Any variety of stew meat can be used.

Cooking Tip: Stews are best when simmered at a very low heat for longer durations. This concentrates the liquid (making the stock rich and flavorful)  as well as allows tougher stewing meats to tenderize. Cooking the stew uncovered will allow the stock to cook down and concentrate. Check the stew after 1.5 hours; if the stock is evaporating too quickly, cover and cook the remaining time. If you do not have time to stew for 3 hours, reduce the stock by half, and cook uncovered for only 1. 5 hours.

Cooking Tip: Delicata squash is a winter squash variety that can be cooked and eaten with the skin on. The name “delicata” refers to its delicate, tender skin. Skins are chock-full of plant nutrients, and the patterned skin gives any dish a seasonal look.

1 tablespoon olive oil or butter
1 onion, diced
2 pounds buffalo stew meat
1 medium delicata squash, seeded and diced, skin-on
1 medium tomato, diced
12 cups beef or chicken stock
1/4 cup marsala wine (or any sweet red wine)
1/2-1 teaspoon salt (check sodium content of stock!)
1/4 teaspoon white or black pepper

Heat the olive oil in a large soup pot over medium heat. Add the onions and saute 4-5 minutes, until tender and fragrant. Add the meat. Stir to brown slightly on all sides, about 3 minutes.

Add the delicata, tomato, stock and wine. (Add the salt and pepper at the end.) Bring to a boil, then reduce the heat to low, until you have a low simmer. Cook, uncovered for 3 hours, stirring occasionally, until the stock has reduced by at least half.

Add the salt and pepper, going slow as the stock will have concentrated. Taste, adding salt to bring up flavors, or a touch more wine to add brightness.

Food photo by Jackson D. Carson

Copyright Alison Anton. 2009. All rights reserved.