Hearty Buffalo Stew Recipes

Steps:

• Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
• Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
• Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

Steps:

• In a 5- or 6-qt. slow cooker, combine the first ten ingredients. Cook, covered, on low 7-9 hours or until beef and vegetables are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 30-45 minutes longer or until stew is slightly thickened.

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

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.

Steps:

• Trim all fat from meat.
• Put all ingredients in slow cooker.
• Mix thoroughly.
• Cover and cook on low for 12 hours (high for 5 to 6 hours).