Bison Stew with Mashed Potatoes and Spinach

Method

1. Cut the bison meat into bite-sized pieces, cutting against the grain.
2. In a heavy pot, heat a drizzle of oil and a knob of butter. Brown the meat in batches until golden on all sides.
3. Add chopped onion, carrot, and celery cut into large pieces. Sauté for a few minutes.
4. Deglaze with a splash of beer, scraping up any browned bits. Season with salt and pepper.
5. Add broth (or water) and bring to a boil. Cover and simmer on low heat for 2–3 hours, adding more liquid if needed.
6. Meanwhile, prepare the mashed potatoes: boil the potatoes with skin on. Peel while still hot and mash them.
7. Heat whole milk with a pinch of salt. Pour the milk over the mashed potatoes, stirring. Whip with a drizzle of extra virgin olive oil. Adjust salt and pepper.
8. For the spinach: in a hot pan, add a drizzle of oil and a knob of butter. Add fresh spinach and a pinch of salt. Sauté until wilted.
9. Serve the stew with a portion of mashed potatoes and spinach.