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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



1. 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.
   
   
2. 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.
   
   
3. 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.