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Water Buffalo Stew

milestonekaren7

Ingredients

2 lbs Water Buffalo stew meat

3 tbsp flour

3 tbsp vegetable oil

4 cubes beef bouillon

4 cups water

1 tsp dried rosemary

1 tsp dried parsley

1/2 tsp ground black pepper

3 large potatoes, cubed (skin on)

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1 inch pieces

1 large onion, chopped

1/4 turnip, cut into 1 inch pieces (optional)

1/2 cup frozen peas (optional)

2 tsp cornstarch


Directions

Add vegetable oil to frying ban and heat to med-high.

Coat stew meat in flour and add to pan. Sear the meat on all sides, do not cook through. Remove meat from pan.

In a large pot or crockpot add remaining ingredients except corn starch and peas. Add meat.


For a regular pot on the stove bring close to a boil and then simmer on low for 2 hours, until vegetables are cooked through. Add the peas. Dissolve the corn starch in 2 tablespoons hot water and add to stew. Cook a little longer until stew thickens slightly.

In a crockpot cook on high for 1 hour and then reduce to low for 3-5 hours until vegetables are cooked. Follow same instructions for cornstarch and peas



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