Slow Cooked Buffalo Stew


(recipe compliments of Tasmanian Buffalo, Preston)

1 - 1.5 kg of buffalo gravy beef or chuck steak, diced 2 cm cubes
1 cup of plain flour
1 tbsp smoked paprika
2 tbsp Olive Oil
2 tbsp butter
300 gm shallots, peeled or 2 medium size onions, peeled and diced
3 or 4 cloves garlic, peeled and roughly chopped
3 large carrots, peeled and diced
3 stalks celery, chopped
2 x 400 gm cans chopped tomatoes, or 6 - 8 ripe tomatoes, diced
2 x 400 ml cans tomato puree or passata
2 tbsp tomato paste
1L vegetable stock
2 bay leaves
2 swede, peeled and diced
2 turnips, peeled and diced
sea salt flakes
pepper

Herbed Parmesan Dumplings

250 gms self-raising flour
120 gms butter, softened to room temperature
1 tbsp parsley, chopped
50 gm parmesan, grated
sea salt flakes
pepper
4 tbsp cold water

Method

Place the flour and smoked paprika into a bowl and mix together. Ensure diced buffalo is dried thoroughly before coating in flour mixture. Discard excess flour. Put 1 tbsp of olive oil and 1 tbsp of butter into pan and heat until butter begins to foam. Brown the buffalo pieces in batches - be sure not to overcrowd the pan. Add more oil and butter as required to brown all the buffalo pieces. Set aside. Saute shallots for 2 -3 mins (be sure to use the same pan to make the most of the delicious flavours from browning the buffalo pieces) until lightly golden. Add garlic, carrots and celery and sauté for 5 mins. Add tomatoes and cook for a further 2-3 mins. Add tomato puree, tomato paste, vegetable stock, buffalo and bay leaves and bring to simmer. Turn heat to very low heat and leave to simmer for 2-3 hours. (You can also cook in a low heat oven with lid on or transfer to your slow-cooker). Add diced vegetables and continue to cook on a very low heat for a further 2 -3 hours. Season with salt and pepper. Stew can be served with mashed potatoes or sweet potatoes or you can serve with dumplings and steamed greens.

Herbed Parmesan Dumplings

Place flour, butter, parsley, parmesan, salt and pepper into a bowl and rub together with fingertips until crumbly. Just before you are ready to add the dumplings to the stew, add enough of the water to the mixture to form a firm but soft dough. Break the dough into pieces and roll them into dumplings. Stew will need to be placed into an oven proof dish. Add dumplings to top of stew and place in the oven to cook for 15 - 20 mins until dumplings are golden and have doubled in size.