meat stew on a green placemat with rye bread

London Broil Stew with Asparagus, Artichoke and Mushrooms

Yield 8-10 Servings



  1. Place bison cubes in a large plastic bag with flour.
  2. Seal bag and shake well to thoroughly coat meat.
  3. In an 8 1/2 quart sauce pan, heat 4 tablespoons olive oil over medium-high heat.
  4. Brown meat cubes on all sides, turning frequently.
  5. Remove browned meat from pan.
  6. Add 2 tablespoons olive oil to pan. Add garlic, onion, and celery to pan and saute over medium-high heat until golden brown.
  7. 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.
  8. 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.
  9. Stir in remaining wine, mushrooms, artichoke hearts and asparagus. Simmer for about an hour.
  10. Remove bay leaves and taste for seasoning.


Note: This stew freezes well, as long as veggies are covered by "sauce".

Courses Dinner

Recipe by Cooking Buffalo at