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from the kitchen of Grant Wasden
1 tablespoon olive oil
3⁄4 pounds bison stew meat, cut into 1⁄2 inch cubes
1⁄2 cup cubed Yukon or red potatoes
1⁄2 cup sliced carrots
1⁄2 cup sliced celery
1⁄2 cup diced onion
1⁄2 cup cubed turnip
1⁄4 teaspoon kosher salt
2 cups beef or vegetable stock
1 cup water
Chopped fresh parsley or thyme
Sear the meat in a stock pot with olive oil until well browned
Add the rest of the ingredients.
Bring to a boil, stirring occasionally.
Reduce heat and cover the pot, simmer for 20 to 30 minutes or
until the meat and vegetables are tender.
Season with additional salt and pepper as needed.
This recipe should make about 7 cups of soup.
Serve with a salad and toasted baguette rounds with garlic butter.