Buffalo And Vegetable Stew Food

THE BEST BEEF STEW

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

VEGETABLE-AND-CHICKEN STEW WITH OLIVE-OIL-ROSEMARY BISCUITS

Steps:

• Heat the oven to 400. Put 3 tablespoons of the oil in a large ovenproof skillet over medium heat. When the oil is hot, add the leek and a sprinkle of salt and pepper; cook until softened, about 5 minutes. Add the mushrooms, and cook until their liquid has released and evaporated, 8 to 10 minutes.
• Add the stock, and bring to a boil; reduce to a simmer, and add the carrots and chicken; cook until the chicken is cooked through, 8 to 10 minutes. Stir in the peas and asparagus. In a small bowl, whisk the cornstarch with a few tablespoons of the broth until smooth; add to the pot, and stir until the liquid thickens a bit. Taste and adjust the seasoning.
• Put the flour, baking powder, baking soda, rosemary, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add the butter and remaining 3 tablespoons olive oil, and pulse until the mixture looks like small peas. Add the buttermilk and eggs, and pulse until just combined (the batter should be sticky).
• Spread about half of the batter over the stew, leaving a few gaps for steam to escape. Spoon the remaining batter into an ovenproof skillet or baking dish. Bake the stew until golden and bubbly, about 25 minutes, and the extra batter until golden, 20 to 25 minutes. Scoop the stew and crust into bowls, adding in extra pieces of biscuit as desired.

CHICKEN AND VEGETABLE STEW

Steps:

• In a large saucepan, brown chicken in oil over medium heat for 4-6 minutes or until no longer pink. Drain if necessary. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

BUFFALO STEW

Steps:

• In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
• Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
• Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
• Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
• Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.
• If you're making this ahead of when you'll serve it, let it cool at this point then cover and refrigerate until the next day.
• Reheat to serve and REMOVE and discard the HOT CHILES before serving, unless you like getting a'jolt'.

BUFFALO STEW (TANKA-ME-A-LO)

Steps:

• Brown the buffalo cubes on high heat until seared about 3 minutes.
• Add 4 quarts of water, potatoes and boil until veggies are tender.
• Add stewed tomatoes and celery and barley cook an additional 5 minutes.
• Remove from fire and place into baking dish.
• Bake at 425°F for 30 minutes.
• Remove from oven and enjoy.
• Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.

BUFFALO STEW

Steps:

• Dredge Buffalo in Flour, set aside.
• Slice Sweet Potatoes, place in bottom of the slow cooker.
• Cut onions into large pieces and layer over potatoes.
• Clean Mushrooms thoroughly, cut in half, and layer over onions.
• Layer Baby Carrots over mushrooms.
• Layer floured Buffalo over carrots.
• Pour Diced Tomatoes and liquid evenly over Buffalo.
• Season with Bay Leaf, Oregano, and Pepper.
• Pour Vegetable Broth evenly over all.
• Cook on low for 6-8 hours, stirring towards end.

SAVOURY BEEF STEW (OR BUFFALO, MOOSE, VENISON)

Steps:

• Dredge beef in flour.
• Heat oil in heavy skillet, add meat & brown slowly. Transfer the meat to a large pot.
• Add onion and garlic to pan - saute until onion is soft (don't burn) and then add to pot with the meat.
• Add tomato sauce, worcestershire, boullion, and parsley - add 2 - 3 cups of water so that the meat is covered. Simmer at low heat for 1 - 2 hours, stirring occasionally. Season at this stage to taste with salt & pepper, add more bouillon or other spices that you like.
• Peel and cut up the potatoes and carrots to desired size, dice the celery. I cut the potatoes into about 1 1/2" cubes, and the carrots in thick diagonal slices. If you want it to cook a little faster cut them smaller, and it will reduce your cooking time. Place all in large bowl and cover with cold water until ready to use.
• When stew meat is tender, typically in about an hour, you can add the vegetables. Drain the vegetables well and add them directly to the stew. Add some water if needed to make sure the vegetables are covered (sauce should just cover the vegetables). Cook on medium/low heat another 45 - 60 minutes, stirring often, until vegetables are tender (not mushy!).

OLD-FASHIONED HAMBURGER AND VEGETABLE STEW

Steps:

• Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
• Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
• Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
• Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.

CHICKEN , VEGETABLE, AND BLACK BEAN CHILI STEW

Steps:

• put cooking oil (I use canola) in the bottom of a dutch oven and cook up the chicken, onion, and garlic so that the onion is soft.
• add in canned tomatoes, zucchini, peppers, corn, and spices, including the hot sauce (I sometimes also add a 1/2 cup of salsa if there's some hanging around the fridge) and bring to a boil.
• turn down to med. heat and open up the refried beans and slowly incorporate little by little - it really thickens it up and is yummy! (depending on how much liquid you have from the veggies and tomatoes, you can just add half a can to try it).
• let cook for about half an hour, with the lid on, then add in the black beans and chilies or jalapenos.
• cook for about another 10 minutes with the lid off.
• serve up and enjoy!