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Buffalo: Buffalo Red-Eye Stew

Source of Recipe


Buckhorn Exchange (Denver, Colorado)



List of Ingredients



• 4 potatoes, peeled and cut into 1-inch cubes
  
• ¼ pound butter
  
• 2 pounds buffalo stew meat, trimmed (sirloin or strip)
  
• ½ large yellow onion, diced
  
• ¼ Tbsp white pepper
  
• ¼ Tbsp dried thyme
  
• ¼ Tbsp dried rosemary
  
• ½ Tbsp dried basil
  
• ½ Tbsp dried rosemary
  
• ½ Tbsp sea salt
  
• 1½ Tbsp granulated garlic
  
• 1 cup flour
  
• 1 (28-ounce) can diced tomatoes, undrained
  
• ½ cup bourbon
  
• ½ cup strong brewed coffee (decaf is okay)
  
• 1 Tbsp Worcestershire sauce
  
• 2 cups water
  






Instructions



1. Place cubed potatoes in saucepan; cover with cold water and bring to a boil. Reduce heat and simmer until potatoes are about half-done, about 10 minutes or until fork-tender, yet still very firm. Drain and set aside.
   
   
2. Meanwhile, melt butter in a large, heavy soup pot (at least 5 quarts) over medium heat. Add stew meat, onions, and dry herbs and spices. Sauté mixture until meat is browned and onions are translucent. Add the flour to the stewpot and mix well. Cook for 5 minutes, stirring frequently. Add canned tomatoes with their juice, and mix well. Simmer for 5 minutes, stirring occasionally.
   
   
3. Add the cooked potatoes, bourbon, coffee, Worcestershire, and water, stirring gently to incorporate. Cover; reduce heat and allow stew to simmer for a half-hour or so, until meat is tender (depends on cut). Serve in a large, hollowed-out loaf of sheepherder's bread.
   
   Makes about 16 (1-cup) servings.