Roasted Roma Tomato and Bison Stew

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a stock pot on medium-high heat, add olive oil and sear bison until brown, about 5 minutes on each side.

3. 3

   Pour in 2 cups water and cover with a lid.

4. 4

   Reduce the heat to low and simmer until the bison is cooked and tender, about 1 hour.

5. 5

   Cover the bottom of large baking dish with aluminum foil.

6. 6

   Add the tomatoes and garlic and put it in the oven to bake for 35 minutes.

7. 7

   Remove the baking dish from the oven and let cool.

8. 8

   After it cools, add the tomatoes and garlic to a blender and blend until smooth.

9. 9

   Pour the tomato mixture into the stock pot.

10. 10

    Add the coconut milk, beef stock, salt, black pepper and cayenne pepper and let simmer over medium heat for 5 minutes.

11. 11

    Transfer the stew to a large serving bowl or individual bowls and serve hot.

12. 12

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

13. 13

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.