This stew offers a rich and hearty option for a cold day in the winter. I usually use a buffalo roast, but beef can be substituted if bison is not available. The crimini or baby bella mushrooms give it an earthy tone while the turnips provide a down-home comfort style that many people enjoy.
- 2# bison or beef stew meat
- 4 T olive oil
- 2 T cornstarch
- 1/4 C water
- 1 1/2 C celery, diced
- 1 1/2 C carrot, diced
- 1 1/2 C onion, diced
- 1 1/2 C crimini or baby bella mushrooms, sliced
- 1 large green bell pepper, diced
- 2 cloves garlic, minced
- 8 C homemade chicken stock
- 2 cans beer, preferably a lager like Budweiser or Miller
- 1# turnips, diced
- 1# potatoes, diced
- 1 1/2 C green beans, fresh or frozen
- 1 C corn, fresh or frozen
- 3 C tomato, diced (about 3 large)
- 1/2 C wheat berries, rinsed
- 1/2 C barley, rinsed
- 1/4 C fresh parsley, minced
- 6 T Worcestershire sauce
- 2 t marjoram
- 2 t salt
- 1 t pepper
- 2 bay leaves
- 2 1/2 C turnip greens, torn into bite size pieces
Step One
Heat oil over med-high heat in a large stockpot and sear the stew meat. Remove meat from pan and reserve.
Step Two
Add celery, carrot and onion and sauté for 2 minutes, scraping any brown bits from the bottom of the pan.
Step Three
Add the mushrooms, bell pepper and garlic and sauté for an additional 2 minutes. Do not brown.
Step Four
Add remaining ingredients except for the greens, water and the cornstarch. Bring to a boil and reduce to a simmer. Simmer covered for one hour or until potatoes, rutabaga, wheat berries and barley are done.
Step Five
In a small bowl combine the water and the cornstarch. Add to the stew along with the greens. Simmer for 10 minutes, remove from heat and serve immediately.
Note: Reheating will cause the greens to take on a brownish color, but this will not affect the flavor.
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