Buffalo: Buffalo Red-Eye Stew
Source of Recipe
Buckhorn Exchange (Denver, Colorado)
List of Ingredients
- 4 potatoes, peeled and cut into 1-inch cubes
- � pound butter
- 2 pounds buffalo stew meat, trimmed (sirloin or strip)
- � large yellow onion, diced
- � Tbsp white pepper
- � Tbsp dried thyme
- � Tbsp dried rosemary
- � Tbsp dried basil
- � Tbsp dried rosemary
- � Tbsp sea salt
- 1� Tbsp granulated garlic
- 1 cup flour
- 1 (28-ounce) can diced tomatoes, undrained
- � cup bourbon
- � cup strong brewed coffee (decaf is okay)
- 1 Tbsp Worcestershire sauce
- 2 cups water
Instructions
- 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.
- 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. Saut� 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.
- 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.
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