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2004 Milwaukee Restaurant Show Stew

"Sendik's Fine Foods of Brookfield"

Sendik’s Buffalo Stew

Recipe By :Chef Jon P. Smith

Serving Size: 6 Preparation Time: 2 hours 20 minutes



3 pounds Buffalo chuck roast
1/4 pound Spanish onion -- chopped
1/2 pound celery -- chopped
1/2 pound carrots -- chopped
1 pound potatoes -- chopped
1 tablespoon basil
1 tablespoon thyme
4 cloves garlic -- minced
3 bay leaf
salt & pepper -- to taste
2 cups beef broth
1/2 cup red wine
1/4 cup tomato puree
1/4 cup corn starch
1/2 cup cold water -- mix with corn starch

Prepare the chuck roast or stew meat by cutting into 1" by 1" pieces. Season with salt and pepper. In a heavy bottom braising pan, brown the buffalo briefly with as little oil as possible.

Add all remaining ingredients to the pan, bring to a simmer, cover and place in a 250 degree oven for 2 hours. All vegetables should be fork tender. Adjust seasoning if needed.



NOTES : Buffalo has the same nutritional profile as boneless skinless chicken breast.








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