When my son was diagnosed with food allergies/sensitivities to a lot of foods, it was difficult to decipher all the code names on the list of ingredients for all food products. There was a page of ingredients to avoid for every food allergy/sensitivity that my son had. Basically, I had to start from scratch! Until I became more adept at deciphering ingredients, I made most of my son's foods from scratch so that I would know every ingredient that went into it.
Thankfully we live in an area that has a lot of specialty grocery stores. We can usually find a variety of foods that will work for our needs and for recipes like this one: Patty-O-Buffal-o Stew. It's not my original Irish Stew but it will do in a pinch for St. Paddy's Day!
Ingredients:
3 lbs. of Buffalo (use chuck roast) meat, cut up for stew
1 large yellow onion, peeled and chopped
3 garlic cloves, thinly sliced (I like to mash it through a fine grater into the pot)
Extra Virgin Olive Oil (EVOO)
Salt and freshly ground pepper to taste
1 Bottle of dry red wine for marinating, extra liquid, and of course for drinking (make that 2 bottles – not for the wee ones though)
2 Tablespoons tomato paste (could also use ½ c. catsup in a pinch)
1 Cup mushrooms, sliced and sauteed (whatever kind you like)
2 Bay leaves
3 Thyme sprigs, plus 2 teaspoons finely chopped thyme leaves
2 Celery ribs, finely chopped
3 Slices thick-cut bacon, cut into 1-inch pieces (can use Italian bacon too – do not use cured meats if you have a dairy allergy)
Corn Starch (to use as thickener) – or any other flour choice
2 Large carrots cut into 1 inch pieces
2 Cups Chicken stock (homemade or store bought if you prefer)
2 Tablespoons minced flat-leaf parsley
1 lb potatoes (optional)
Preparation:
1. In a large bowl or baking dish, toss the buffalo chuck with the onions, garlic, thyme sprigs, bay leaves, ½ cup EVOO, and 1 cup dry red wine; season with salt and pepper. Cover with plastic wrap and refrigerate overnight (min. 24 hours).
2. Drain the meat. Transfer the meat to a papertowel – lined plate and pat dry; reserve the onion mixture separately for later. Cut meat into 1-inch pieces if not done yet (I have found it cheaper to buy the meat as a chuck roast and cut it up myself).
3. In a large pot, heat 2 tablespoons of EVOO. Add the bacon and cook over moderately high heat until crisp, about 5 min. Add the reserved onion mixture and the celery and cook over moderately high heat, stirring occasionally, until softened, about 8 min. Using a slotted spoon, transfer the onion-bacon mixture to a bowl.
4. Heat 2 tablespoons of EVOO in the pot. Dust the meat with flour, shaking off any excess. Add half the meat to the pot and cook over moderately high heat until browned all over, about 10 min. Transfer the meat to the bowl with the onion-bacon mixture. Lower the heat to moderate and brown the remaining meat.
5. Return all of the meat and the onion mixture to the pot and stir until sizzling. Stir in the tomato paste. Stir in carrots, mushrooms, and potatoes (optional). Add the stock as well as whatever is left of that bottle of wine you’re drinking and bring to a boil. Season with salt and pepper. Cover and simmer over low heat until the meat is tender, about 2 hours. Discard the thyme sprigs and bay leave.
6. Uncover the stew and cook over moderate heat until the sauce is slightly thickened (can always add a little flour or cornstarch to the mixture to get desired thickness), about 10 min. Add the parsley and 2 tsp of chopped thyme, season with salt and pepper and serve.
Buon Appetito!
