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Sat, May 01, 2010

Buffalo Mushroom Stew

Posted at 3:12 pm MDT to Recipes

This week I made a stew in the crockpot that came out pretty well, although what Whole Foods sells as buffalo stew meat is actually too lean to stand up to a long simmer. You really want something with a little fat and connective tissue.

2 medium onions, 
     sliced thin and sauteed in extra virgin olive oil until beginning to brown
1 pound buffalo chunks browned in the skillet after the onions were removed
1 bottle of red wine from a 4-pack reduced in the skillet after the meat was removed
1 pound 'Baby Bella' mushrooms
1 pound baby carrots
1 pound potatoes, peeled and cut into chunks
1 celery heart, chopped
water
rosemary
marjoram
thyme
sage
salt
Worchestershire sauce-- maybe a tablespoon
Sriracha chili sauce 

Added at the end:
4 Tbs arrowroot 
water

I used arrowroot instead of the cornstarch because it is supposed to stand up to acids (like the wine and sriracha) better. And also handle being froen and reheated better. It probably could do with less (or a little more water).

I was a little worried that I might have overdone the sriracha, but it worked out very well: the stew is tangy rather than 'hot'.

I was very happy with how this stew turned out. It needs a little more salt, but that is easy to add at serving time.

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