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Buffalo and Vegetable Stew  HT  MC  N.American   200mins



Serves  4      Hot    Game    Vegetables   Main Course  Gluten wheat Dairy free  Eggless Nth America



1kg/2lb Buffalo, cut into 2.5cm/1 inch cubes

2 tbsp Vegetable Oil

2 Onions, chopped

2 Garlic Cloves, crushed

225g/8oz Sweet Corn

1.5L/2 -1/2 pts  Fresh Beef Stock

1 teasp Dried Oregano

Salt and Black Pepper

4 Carrots, thickly sliced

3 Potatoes, cut into chunks

1 Green Capsicum (sweet Pepper) cut into chunks




1. Heat the oil in a large saucepan, add the buffalo cubes and brown on all sides. Remove from the pan with a slotted spoon and set aside.


2. Add the garlic and onions to the pan and sauté in the buffalo oil.


3. Return the meat to pan, add the water, sweetcorn, salt and pepper. Bring to the boil then reduce the heat, cover and simmer for 2 hours, or until tender, add water if necessary.


4. Add the vegetables and continue to cook for a further 30 minutes until the vegetables are tender. Serve hot.





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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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