Braised Bison Sirloin Steaks

• six 6-ounce bison sirloin steaks
• 3 tablespoon vegetable oil
• salt and pepper, to taste
• 1 medium yellow onion, diced
• 2 cup water
• 3 teaspoon beef base, or 5 beef bouillon cubes
• one 8-ounce package baby carrots
• 4 plum tomatoes
• 1/2 pound fresh green beans
• one 8-ounce package of button mushrooms, cut in half

1. Sear bison steaks in a Dutch oven or heavy-bottomed saucepan with vegetable oil over medium-high heat. Turn the bison steaks often to brown on all sides. Remove steaks when browned and season with salt and pepper. Add onions and brown them as well. Reduce heat to a simmer and add water and bouillon. Return steaks into onion mixture cover and simmer for 4 hours. Add remaining ingredients and simmer for an additional 2 hours or until the vegetables are cooked to your liking.