Pioneer Buffalo Stew

How to make Pioneer Buffalo Stew Recipe

4 SERVINGS

Ingredients:
16 ounces Buffalo stew meat, 1-inch (2.5 cm) cubes
As needed Flour, for dusting
2 tablespoons Vegetable oil
2 tablespoons Bacon, 1/2 inch (1.2 cm) dice
1 cup Onion, 1/2 inch (1.2 cm) dice
1 Garlic clove, minced
1/4 cup All-purpose flour
1/2 tablespoon Tomato paste
3/4 cup Beer (lager)
4 cups l Brown stock
1 Bay leaf
1/2 teaspoon Thyme (dried)
1/2 teaspoon Oregano (dried)
To taste Salt and black pepper
1 cup Carrots, 3/4-inch (1.9 cm) cubes
1/2 cup Celery, 3/4-inch (1.9 cm) dice
1 cup Turnip, 3/4-inch (1.9 cm) cubes
1 cup Red potatoes, 3/4-inch (1.9 cm) cubes
1 tablespoon Parsley, chopped

Method:
Lightly dust the stew meat with flour.

Heat the oil over medium-high heat and sear the meat on all sides. Remove and set aside. (This step has to be done in batches.)

Remove any excess oil. Add the bacon, onion, and garlic; caramelize.

Add the tomato paste and cook 2 to 3 minutes until it is caramelized.

Add the flour and stir in thoroughly.

Deglaze with beer and add the stock. Stir vigorously to dissolve the flour, then add the herbs and seasoning. Bring to a simmer.

Add the meat and stew for approximately 30 to 40 minutes.

Add the vegetable and potatoes. Bring back to a simmer and cook until the meat and vegetables are tender.

Remove bay leaf. Taste and adjust seasoning. Serve in bowls and garnish with parsley.