Buffalo Stew

It’s been a while since I’ve posted. I think I repeat this every time I post, but life has been incredibly hectic between two jobs and going to school full time. Plus my car broke down. Oh and I went to Scotland, but I’ll be doing another post on that soon too.

This post is about the delicious buffalo stew I made about a month ago. I like buffalo: it’s leaner than beef and it’s not terribly expensive. It’s easy to get now in a variety of cuts when a couple years ago the only kind of buffalo you could find was ground buffalo.

This will be a mostly picture tutorial so bear with me on a lack of a recipe.

Cook buffalo stew meat in cast iron skillet with olive oil until browned on all sides.

Add three chopped shallots and minced garlic, stir with the essential wooden spoon.

Add one carton of low sodium vegetable broth and stir.

Add chopped potatoes and carrots. Bring to a boil, reduce to a simmer, and then cover. Cook until potatoes/carrots are cooked through.

Near the end of cooking, add frozen peas and continue cooking until peas are cooked through.

Enjoy eating with a gigantic ladle.