Buckhorn Exchange Buffalo Red-Eye Stew
- 4 potatoes, peeled and cut into 1-inch cubes)
- 1/4 pound butter
- 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
Source: Buckhorn Exchange, Denver, Colorado