Buffalo Wellington Stew

All the flavors or this classic gourmet dish, in an easy to make stew! It’s fancy enough for your next dinner party, but it’s also a family favorite for any night of the week. For a gluten free version and an equally delicious dish, omit the puff pastry croutons.

Ingredients: (serves 8)

• 2 - pounds Buffalo Stew Meat, rinsed and patted dry
• 2 - tablespoons olive oil
• 2 - tablespoon butter
• 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 arrowroot or cornstarch
• ¼ - cup fresh parsley, chopped
• Puff Pastry 
• Sour Cream

Preparation:

1. In a heavy stockpot over medium high heat, add 1 tablespoon each of the oil and the butter.
2. Add half of stew meat, and sauté until the meat is browned.
3. Remove the browned stew meat from the pot, and set aside. Add the remaining oil and butter to the pot and brown the remaining stew meat as above.
4. Add the first batch of browned stew meat back to pan, along with the dried seasoning, garlic and onion. Sauté for 5 minutes.
5. Add the mushrooms and stir to incorporate. Cook for 3 minutes.
6. Add the 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. Add the prepped potatoes to the stew, increase the heat to medium high and bring to a boil. Reduce heat back to simmer and cook for 10 minutes.
10. Mix the corn starch with the remaining 1cup wine, and whisk it into the stew, heating through. Add more of the thickening slurry, if a thicker consistency is desired.
11. Reduce the heat to low and stir in the sherry. 
12. Finish with parsley and fresh herbs to brighten the stew, and season to taste.
13. To serve, ladle the bison stew into serving bowls, and top with the cooked puff pastry croutons, and pass with sour cream.

Wild Idea's grass-fed/grass-finished bison meat makes any dish better! Delicious and nutrient dense, and you will love the connivence of our ready to use stew meat!