Buffalo Marsala Stew

4 cloves garlic, minced

2 onions, chopped

2 stalks celery, minced

4 carrots, separated

3-4 TBS olive oil, separated

2 pounds Bison chuck stewing cubes

½ cup flour, seasoned

½ cup Marsala wine

1 tsp Glace di Viande, or beef base (optional)

2 bay leaves and 1 large Rosemary sprig

one 28 oz can Italian tomatoes

3 potatoes cut into 1 inch cubes

1/2 cup barley

4 cups water

 

In a large, heavy Dutch oven over medium heat, saute garlic, onion, celery, and 1 minced carrot in olive oil until tender. Season flour with salt and pepper and toss with bison chuck stewing meat. Raise heat, refresh pan with oil as needed, add floured cubes, and cook to brown lightly.

 

When the pan begins to crust, add wine to deglaze, and then add beef base, herbs, tomatoes, potatoes, barley, and water. Bring to a boil, skim, cover and simmer over low heat until tender. Taste and adjust with seasonings, and water to taste.

 

Chef’s note:

1) For a varied texture, add more veggies of your choice half way through cooking time. 2) Boost the nutrition with healthy legumes, such as black-eyed peas, lentils, etc. 3) Cubed butternut squash blends with the Marsala to make a naturally sweet stew.