Buffalo Wellington Stew

Buffalo Wellington Stew without Puff Pastry

Serves 8
A classic gourmet dish, in an easy-to-make stew. This is a great recipe for large dinner parties or family get-togethers.

Ingredients:

• 2 pounds Buffalo Stew Meat, rinsed and patted dry
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 tablespoon coarse black pepper
• 2 tablespoon dried thyme leaves
• 1 tablespoon fresh rosemary, finely diced
• 2 tablespoons fresh garlic, diced
• 1 onion, diced
• 2 cups mushrooms, sliced
• 4 stalks celery, sliced
• 5 carrots, peeled, halved and sliced
• 1 cup dry sherry
• 3 cups red wine
• 1 quart buffalo stock or organic beef stock
• 5 potatoes, unpeeled, parboiled whole and cubed
• 2 to 3 tablespoons arrow root or corn starch
• ¼ cup fresh parsley, chopped
• Refrigerated puff pastry

Preparation:

1. Heat 1 tablespoon oil in heavy large pot over medium high heat.
2. Add half of stew meat, and sauté until meat is browned.
3. Remove browned stew meat from pan, set aside. Add remaining tablespoon of oil to pan and brown as above.
4. Add first batch of browned stew meat back to pan, along with dried seasoning, garlic and onion. Sauté for an additional 5 minutes.
5. Add mushrooms and stir to incorporate. Cook for 3 minutes.
6. Add sherry, and 2 cups of the red wine. Stir to incorporate. Bring to a boil, cover, reduce heat to low and simmer for ½ hour.
7. Uncover and bring heat up to medium high. Add stock, celery and carrots, stir in to incorporate and bring to full heat.
8. Reduce heat back to low, cover and let simmer for an additional ½ hour.
9. Uncover and add potatoes. Bring to a boil and cook for 10 minutes.
10. Mix thickening agent with remaining 1 cup wine, and whisk into stew. Bring to a full boil.
11. Reduce heat, add parsley, and season to taste.
12. Ladle stew into individual serving bowls

• Optional: Top with warm baked Puff Pastry. Cut pastry into dimensions of inner serving bowls. Bake pastry circles at 475°, until golden brown.

• Garnish with sour cream and fresh thyme.