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Water Buffalo, Stewing (Frozen) - Approx. 454g (1 LB.)
- 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)
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.
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.
Add the diced carrots, parsnips, celery, and potatoes to the pot. Sauté for another 5 minutes, stirring occasionally.
Return the seared stewing buffalo to the pot. Pour in the broth and red wine (if using). Stir to combine.
Add the bay leaf, dried thyme, and dried rosemary to the pot. Season with salt and freshly ground black pepper to taste.
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.
Taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
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!