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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