2 pounds buffalo stew meat, trimmed (sirloin or strip)
1/2 large yellow onion, diced
1/4 tablespoon white pepper
1/4 tablespoon dried thyme
1/4 tablespoon dried rosemary
1/2 tablespoon dried basil
1/2 tablespoon sea salt
1 1/2 tablespoons granulated garlic
1 cup flour
1 (28-ounce) can diced tomatoes, undrained
1/2 cup bourbon
1/2 cup strong brewed coffee (decaf okay)
1 tablespoon Worcestershire sauce
2 cups water
Place cubed potatoes in saucepan, cover with cold water and bring to a boil.
Reduce heat and simmer until potatoes are about half-done, about 10 minutes or until
fork-tender yet still very firm. Drain and set aside.
Meanwhile, melt butter in a large, heavy soup pot (at least 5 quarts) over medium
heat. Add stew meat, onions, dry herbs and spices. Sauté mixture until meat is browned
and onions are translucent.
Add the flour to the stew pot and mix well. Cook for 5 minutes, stirring frequently.
Add canned tomatoes with their juice and mix well. Simmer for 5 minutes, stirring
Add the cooked potatoes, bourbon, coffee, Worcestershire and water, stirring
gently to incorporate. Cover, reduce heat and allow stew to simmer for a 30 minutes
or so until meat is tender (depends on cut).
Serve in a large, hollowed-out loaf of sheepherder's bread.
Makes about 16 (1-cup) servings
Nutritional information per serving: 306 cal., 10 g fat (6 g sat.), 24 mg
chol., 23 g carb., 22 g pro., 3 g fiber, 1,050 mg sodium