Wild Idea Buffalo Recipe of the Week – Buffalo Wellington Stew

August 27, 2014 at 6:14 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Wellington Stew. Another good one from Jill O’Brien of Wild Idea Buffalo.

 

Buffalo Wellington StewWild Idea Buffalo Wellington
By: Jill O’Brien

 
Serves 8
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.

 

 

Ingredients:

* 2 pounds Buffalo Stew Meat, rinsed and patted dry
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1 tablespoon coarse black pepper
* 2 tablespoon dried thyme leaves
* 1 tablespoon fresh rosemary, finely diced
* 2 tablespoons fresh garlic, diced
* 1 onion, diced
* 2 cups mushrooms, sliced
* 4 stalks celery, sliced
* 5 carrots, peeled, halved and sliced
* 1 cup dry sherry
* 3 cups red wine
* 1 quart buffalo stock or organic beef stock
* 5 potatoes, unpeeled, parboiled whole and cubed
* 2 to 3 tablespoons arrow root or corn starch
* ¼ cup fresh parsley, chopped
* Refrigerated puff pastry

 
Preparation:

1 – Heat tablespoon oil in heavy large pot over medium high heat. –
2 – Add half of stew meat, and sauté until meat is browned.
3 – Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
4 -Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
5 – Add mushrooms and stir to incorporate. Cook for 3 minutes.
6 – Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
7 – Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
8 – Reduce heat back to low, cover and let simmer for an additional ½ hour.
9 – Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
10 – Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
11 – Reduce heat, add parsley, and season to taste.
12 – Ladle stew into individual serving bowls
* Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown.
* Garnish with sour cream and fresh thyme.

 

http://wildideabuffalo.com/2012/buffalo-wellington-stew/

 

 

 

 

 

Wild Idea Buffalo Stew Meat

Wild Idea Buffalo 1 lb. Stew Meat
Our super convenient pre-cut stew meat is selected from our chuck and sirloin buffalo roasts. Ready-to-use, full of flavor, healthy and incredibly easy to prepare! Great for soups, stews, or stroganoff. Available in 1 or 2 pound packs.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/1-lb-stew-meat

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