Hearty lean pieces of buffalo stewing steak make any stew memorable, slow cook for a delicious casserole or make your own steak pie with a buffalo twist. As versatile as beef, but with a greater depth of flavour and a real customer favourite.
It was the softest and tastiest meat I have had in a stew for many years.
This meat is delicious, made a lovely stew
Rich and tender buffalo stewing steak is ideal for cooking as long and slow as possible.
As with beef, bring it up to room temperature before you start otherwise the meat won't relax during the cooking process.
Here's a failsafe recipe for a rich buffalo and stilton stew to get you started but buffalo is so versatile you'll be experimenting with it in no time.
3 tbsp Extra virgin olive oil
500g Buffalo stewing steak
10 shallots. peeled and left whole
3 rashers smoked middle bacon, roughly chopped
4 cloves smoked garlic
Half a turnip, diced
2 carrots, finely diced
3 tbsp plain flour
600ml good beef stock
250g Stilton cheese, crumbled
Few srpigs of thyme
Few sprigs of rosemary
Heat the oven to 140c fan
Heat half the oil in a large flameproof casserole and brown the meat really well in batches then set aside.
Drizzle more oil in to the pan, turn down the heat slightly and add the shallots, bacon and garlic and fry until the onions start to brown. About 5 minutes should be enough.
Add the turnip and carrots, pop the lid on and let it all sweat for 10 min on a low/med heat.
Scatter over the flour, stirring until it all turns brown.
Tip the meat and any juices back into the casserole and give it a good stir.
Pour over the stock, add the crumbled Stilton, season and bring to a simmer then cover with a lid and whack it in the oven for a good 3 hours or until the meat is as tender as you like it.
Serve it up with some creamy mashed potato, it's really all it needs, or maybe some steamed seasonal vegetables.
Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.