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Water Buffalo, Stewing (Frozen) - Approx. 454g (1 LB.)
$10.99
Ingredients:
- 1lb. stewing buffalo, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 parsnips, peeled and diced
- 2 celery stalks, diced
- 2 potatoes, peeled and diced
- 1 bay leaf
- 4 cups vegetable broth
- 1 cup red wine (optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
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In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the stewing buffalo and sear it on all sides until well-browned. Remove the beef and set it aside.
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In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant and the onion begins to soften.
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Add the diced carrots, parsnips, celery, and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally.
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Return the seared stewing buffalo to the pot. Pour in the broth and red wine (if using). Stir to combine.
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Add the bay leaf, dried thyme, and dried rosemary to the pot. Season with salt and freshly ground black pepper to taste.
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Bring the mixture to a simmer. Once it's simmering, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 1.5 to 2 hours. The buffalo stewing beef and vegetables should become tender.
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Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
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Ladle the hot buffalo stew into bowls, garnish with chopped fresh parsley if desired, and serve. This hearty and flavorful buffalo stew is a comforting meal on a chilly day.
Enjoy your homemade Buffalo Stew with Root Vegetables!