Bison Stew

2 tablespoons canola oil

2 pounds bison meat, cut into 1-inch cubes

1 tablespoon canola oil

1 cup minced yellow onion

½ cup minced celery

2 cloves garlic, minced

2 tablespoons flour

4 cups low-sodium chicken broth

1 cup water

2 tablespoons white wine

1 teaspoon salt

½ teaspoon ground black pepper

3 whole cloves

1 (8 ounce) can tomato sauce

2 tablespoons chopped fresh parsley

¼ teaspoon ground thyme

Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.