Jan 18, 2012 12:49 PM
Chipotle Buffalo Stew
• 2 sweet potatoes, peeled and diced into 1-inch cubes
• 1/2 cup salted butter
• 2 pounds buffalo stew meat (preferably sirloin)
• 1 medium onion, chopped
• 3 large parsnips, sliced or diced
• 3 ribs celery, chopped
• 1/4 tablespoon ground white pepper
• 1/2 tablespoon salt
• 1 1/2 tablespoons garlic powder
• 1 cup all-purpose flour
• 1 (28-ounce) can diced tomatoes
• 3 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon pureed chipotle in adobo
In a medium saucepot on medium-high heat, add the diced potatoes and cover with water. Bring to a boil. Once it has reached a boil, reduce to medium heat and continue to simmer. Cook until the potatoes are halfway done, drain, and reserve.
While the potatoes are simmering, in a large saucepot over medium heat, melt the butter. Add the stew meat, onions, parsnips, celery and spices. Once the meat begins to brown, sift in the flour to coat the meat and mix well. Cook the flour with the meat and vegetables for about 5 minutes being careful so as not to burn.
Add the canned tomatoes to the meat mixture and let simmer for 5 minutes. Then add to the buffalo mixture, the half-cooked potatoes, worcestershire, chipotle and beef stock and bring to a boil. Once a full boil has been reached, reduce heat to simmer. Simmer for 30 to 40 minutes, or until the buffalo meat is tender.