Buffalo Wellington Stew
Buffalo Wellington Stew
Rated 5.0 stars by 1 users
Servings
8
Prep Time
30 minutes
Cook Time
1 hour
Author:
Jill O’Brien
A classic gourmet dish, prepared as an easy to make bison stew. For a gluten free version and equally delicious, omit the puff pastry croutons.
Ingredients
- 2 - tablespoons olive oil
- 2 - tablespoon butter
-
2 - pounds Buffalo Stew Meat, rinsed and patted dry
- 1 - teaspoon salt
- 1 - tablespoon coarse black pepper
- 2 - tablespoon dried thyme leaves
- 1 - tablespoon fresh rosemary, chopped
- 2 - tablespoons fresh garlic, chopped
- 1 - onion, diced
- 4 - stalks celery, sliced
- 5 - carrots, peeled, halved and sliced
- 2 - cups mushrooms, sliced
- 1 - bottle red wine (4 cups)
- 1 - quart buffalo broth or stock, or organic beef stock
- 5 - potatoes, unpeeled and cubed
- 1 – bunch fresh thyme
- 2 - tablespoons arrowroot or cornstarch
- 1 - cup dry sherry
- ¼ - cup fresh parsley, chopped
- Fresh herbs to finish or garnish
- Puff Pastry – cut into squares
- Bake pastry circles at 475*, until golden brown.
- Optional: Sour Cream
Directions
- Heat the olive oil and butter in a heavy stockpot over medium high heat.
Add the bison stew meat, dried and fresh herbs, and sauté until the bison meat is browned.
- Add the garlic and onion, stir to incorporate and sauté for five minutes.
- Add the celery and carrots, stir in to incorporate and bring to a boil.
- Add the mushrooms and stir to incorporate. Cook for 3 minutes.
- Add the stock, stirring to incorporate. Cover and bring to a boil.
- Pour in 3 cups of the red wine, and stir to incorporate.
- Add the potatoes and bring to a boil.
- Reduce the heat to low, cover and let simmer for 45 minutes to an 1 hour, or until stew meat is tender.
- Increase the heat to medium high and bring to a boil.
- Mix the thickening agent with the remaining 1cup wine, and whisk it into the stew, until desired consistency is met.
- Reduce the heat to low and add the sherry.
- Finish with parsley and fresh herbs to brighten the stew, and season to taste.
- To serve, ladle the bison stew into serving bowl. Top with cooked puff pastry croutons, and pass with sour cream.
Recipe Note
This bison stew is a family favorite, especially when the weather turns chilly. A wonderful home-cooked meal, or fancy enough for your next dinner party.
Wild Idea's grass-fed/grass-finished bison meat makes any dish better! Delicious and nutrient dense, you will love the connivence of our ready to use stew meat!
ORDER BION MEAT HERE!
