.This is a great stew for cold weather and rainy days. The turnips and carrots give it a mellow sweetness that matches the flavor of the simmering buffalo.
1 pound buffalo meat, cubed
2 Tablespoons olive oil
1 teaspoon kosher salt
fresh ground black pepper to taste
½ cup hulled barley, washed (substitute pearled barley)
2 small yellow onions, diced
2 cloves garlic, crushed
2 bay leaves, dried
1 teaspoon thyme, dried
1 teaspoon basil, dried
2 medium red potatoes, diced
2 small turnips, peeled and diced
2 medium carrots, ½ -inch rounds
1 stalk celery, sliced on the diagonal
4 cups boiling water
1 14½ -ounce can of tomatoes, with juice
ground cinnamon and apple cider vinegar
Sauté the cubed buffalo in the olive oil in a large soup pot over medium low heat for 3 minutes, stirring constantly. Add the salt, pepper and barley, stirring constantly until all the barley is coated with olive oil. Add the onions and garlic and stir to coat with oil. After sautéing for several minutes, add the remaining ingredients(except for the tomatoes and water). Stir constantly until all vegetables are coated with oil and spices. Add tomatoes and water, bringing stew to a boil. Reduce heat, cover and simmer for about 20 minutes or until barley is soft and vegetables are tender. Remove from heat and allow flavors to blend for 10 minutes.
Ladle into bowls and add a sprinkle of cinnamon and a splash of vinegar to each bowl.
Serve with a light rye bread.
Serves 5 – 7