Stewing

After overdosing on sugar and alcohol the night before, and considering how chilly it is, a wholesome stew was an appropriate antidote. Using the buffalo sirloin cubes that we got at the farm in Pennsylvania a few weeks ago, I adapted a March 2001 Bon Appétit recipe for Irish Beef Stew. It definitely had a soothing effect, and was super simple to make.

Irish Buffalo Stew

3 tbsp olive oil
1 pound sirloin cubes
1 large onion, coarsely diced
4 large garlic cloves, minced
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped rosemary
4 cups mushroom-flavored stock
3 diced tomatoes
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 bay leaf
4 yellow carrots, cut in thin circles
1 diced red bell pepper
3 tablespoons chopped fresh parsley

Chop garlic, thyme and rosemary together so that they mix into one another. Set aside. Heat oil in heavy large pot over medium-high heat. Add chopped onion and sauté until golden, add sirloin cubes and garlic-herb mixture and sauté until the meat is brown on all sides, about 5 minutes. Add mushroom stock, diced tomatoes, sugar, Worcestershire sauce, bay leaf, carrots and red pepper. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Discard bay leaf. Add half of the parsley to the stew just before serving and cook until wilted. Sprinkle with parsley after stew is dished onto plates.

We had our stew with couscous. I'd like to try whole wheat dumplings the next time I make this.