Buffalo Beer Stew

13 ingredients
9 steps

Ingredients

  • 2 pounds buffalo meat (stew meat, cut into 1 inch cubes)
  • 1 cup whole wheat flour
  • 22 oz bottle of Alaskan Smoked Porter
  • 1 cup water
  • 1 cup V-8 juice
  • 3 large carrots, angle sliced into bite sized pieces
  • 3 small celery stalks, chopped
  • 2 medium turnips, diced
  • 8 medium red potatoes, cubed
  • 1 large onion, coarsely chopped
  • 1 cup frozen peas
  • 1 package of French's beef stew seasoning mix
  • Olive oil

Directions

  1. 1
    1. Dredge meat pieces in flour and brown in olive oil in a large stewpot.
  2. 2
    2. Add beer, water, onion, seasoning mix, and V-8 juice.
  3. 3
    3. Cook for an hour at a low boil.
  4. 4
    4. While meat is cooking, clean and cut up vegetables and potatoes to bite size.
  5. 5
    5. Add turnips carrots and celery to the stewpot. Bring to boil again, and then reduce simmer and continue cooking for 1/2 hour stirring intermittently.
  6. 6
    6. Once the carrots have begun to soften a bit, add the potatoes and continue cooking until the potatoes are done to taste.
  7. 7
    7. Add peas and heat through.
  8. 8
    8. Don't eat it yet! Cool and store in fridge overnight. Then the next day, transfer stew to a crock pot and heat on low all day.
  9. 9
    9. Serve with crusty bread and cold Alaskan beer!

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