At this point...it looks like I eat all my meals in bowls haha. That is not the case but for the meals I have prepared lately bowls have been the easiest to eat out of!
Bangin' Buffalo Stew
I know, I know it is summer and stew isn't the first main dish that pops into one's head, but I had buffalo in my freezer and also a long day of work ahead of me. So I wanted to come home to dinner all ready for me later! This turned out really well, I surprised myself...but hey its been one wonderful week for me so what can I say.
Takes 15 minutes prep.....8 hours cook time......6 big bowl servings (technical measurements huh?)
You will need:
1 Tbs. Olive oil
1 lb buffalo stew meat cut
3 Stalks celery; chopped
3/4 C. Baby carrots; halved length wise
1 Medium yellow onion; sliced
1-8oz. Container of crimini (baby portabella) mushrooms; sliced
1 quart vegetable stock (low sodium, preferably organic)
SPICES!
1/2 tsp chili powder (ancho chili used)
1/2 tsp course black pepper
1/8 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder (granulated)
Cooking time:
1.) Put crock pot on high heat while it is empty
2.) Put olive oil in and let heat
3.) Add meat to pot and let slightly brown
4.) While meat is browning add half of the pepper and all of the garlic powder
5.) Add vegetable stock
6.) Add all of the other ingredients except mushrooms
7.) Let cook on high for 1 hour
8.) Turn heat to low
9.) Add mushrooms
10.) Let cook for 8 hours
The meat will fall apart in your mouth, the carrots will be soft but not mushy, the mushrooms add so much flavor to the stew. This reheats very well and lasts for a couple of days in the refrigerator.
Takes 15 minutes prep.....8 hours cook time......6 big bowl servings (technical measurements huh?)
You will need:
1 Tbs. Olive oil
1 lb buffalo stew meat cut
3 Stalks celery; chopped
3/4 C. Baby carrots; halved length wise
1 Medium yellow onion; sliced
1-8oz. Container of crimini (baby portabella) mushrooms; sliced
1 quart vegetable stock (low sodium, preferably organic)
SPICES!
1/2 tsp chili powder (ancho chili used)
1/2 tsp course black pepper
1/8 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder (granulated)
Cooking time:
1.) Put crock pot on high heat while it is empty
2.) Put olive oil in and let heat
3.) Add meat to pot and let slightly brown
4.) While meat is browning add half of the pepper and all of the garlic powder
5.) Add vegetable stock
6.) Add all of the other ingredients except mushrooms
7.) Let cook on high for 1 hour
8.) Turn heat to low
9.) Add mushrooms
10.) Let cook for 8 hours
The meat will fall apart in your mouth, the carrots will be soft but not mushy, the mushrooms add so much flavor to the stew. This reheats very well and lasts for a couple of days in the refrigerator.
P.S. I had a tough time estimating the block content on the soup...you never know exactly what you are going to get with each ladle full.
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