Monday, 7 March 2011

Buffalo stew

Laverstoke Park do quite a trade in buffalo meat these days and Abel and Cole shifts a lot of it to homes around the South East.  So sometimes it's on special and I get it in the weekly delivery from Abel and Cole as I prefer to get meat and fish when it's on special.  Recently I got a couple of packs of diced buffalo and made a huge stew in the Star Chef with them.

Buffalo Stew
Serves 4 (397kcals, 57g protein, 19.6g carbs, 6.2g fat, 3g fibre, 1.5 fruit & veg)
  • 1 largeish or 2 small (250g) onions
  • 1 tablespoon (30g) wholemeal flour
  • 1 beef stock cube
  • 2 to 4 (200g) carrots
  • 1 tablespoon 15ml olive oil
  • 2 packs (1kg) buffalo, cubed braising steak
  • 1 tsp fresh thyme
  • 1 tsp/ fresh rosemary
  • 4 fat cloves garlic
  • 20g cranberry sauce/cherry jam/any sweet and tangy preserve (not citrus marmalade)
  • 200ml red wine
Chop the onions, slice the carrots, finely slice the garlic and chop the herbs.

Sweat the onions and brown the meat.

Sprinkle the flour over and stir a bit, then add everything else and cook on low/in a slow cooker for 3-6 hours.

Serve with root veg mash (or rice, or couscous, or a hunk of bread) and eat.

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