Buffalo Stew

Buffalo Stew



1lb buffalo steak, cubed

1/4 cup olive oil

1/4 cup red wine

1 onion, chopped

2 large tomatoes, diced

1 stick celery,chopped

2 carrots, chopped

2lb potatoes, whole or halved

1/2 lb mushrooms, slice

1 clove garlic, crushed

2 cups beef stock

3 teaspoons beef flavor bouillon (or 1 Oxo cube)

1 tablespoon Worcestershire Sauce

1 teaspoon mixed herbs



Corn starch to thicken (or Bisto Gravy powder / granules)


  1. Heat the olive oil in a large cooktop pan.  Add the steak.  Sear and stir until brown.
  2. Add the garlic, onion, carrots, potatoes, celery, and mushrooms.  Stir until softened and slightly brown.
  3. Pour in the wine, beef stock, bouillon, Worcestershire Sauce, mixed herbs, salt and pepper.  Bring to the boil.
  4. Add the tomatoes.  Stir well.  Reduce heat and simmer on low.
  5. Cover the pan with a lid.  Cook for approximately 1-2 hours, until the meat is tender.
  6. Thicken with gravy mix, or melt the corn starch with water in a small bowl and add through a sieve to avoid lumping.
  7. Stir to desired thickness.
  8. Serve with corn, peas, or fresh crusty bread and butter.




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