Wild Idea Buffalo Recipe of the Week - Buffalo Wellington Stew

It's not your typical Wellington Stew, it's better! The Buffalo Stew Meat can be purchased at the Wild Idea Buffalo web site.



Buffalo Wellington Stew
By: Jill O'Brien


Buffalo Wellington Stew without Puff Pastry
Serves 8
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.



Ingredients:

2 pounds Buffalo Stew Meat, rinsed and patted dry
2 tablespoons olive oil
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 arrow root or corn starch
¼ cup fresh parsley, chopped
Refrigerated puff pastry


Preparation:

* Heat 1 tablespoon oil in heavy large pot over medium high heat.
* Add half of stew meat, and sauté until meat is browned.
* Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
* Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
* Add mushrooms and stir to incorporate. Cook for 3 minutes.
*Add 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.
* Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
*Reduce heat back to low, cover and let simmer for an additional ½ hour.
* Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
* Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
* Reduce heat, add parsley, and season to taste.
* Ladle stew into individual serving bowls
* Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown.
* Garnish with sour cream and fresh thyme.


http://wildideabuffalo.com/2012/buffalo-wellington-stew/