5 lbs Buffalo stew meat, bite size cubed
4-5 Onions, cut up
3 lbs Russet potatoes, scrubbed with skin
1 Small bag cut up Carrots
1-2 pc Celery
1 Bell pepper or 2 Anaheim chile peppers
Following to suit:
Chopped Garlic
Granulated beef boullion
Winchester sauce
Curry powder (secret ingredient) not too much
Lard (not oil) needed for good gravy
Burgundy wine ('NOT TOO DAMN MUCH, PERCY'- Quiet Man said)
In deep 12" Dutch Oven, brown meat in hot lard. Set aside meat and cook onions till just starting to brown around edges. Return meat and add all ingredients except potatoes. Add enough water to just cover everything. Bring to boil then reduce heat to medium and add 1 potato cut into 3/8" cubes. This will cook apart and thicken the stew near the end. Cook covered for 1 hour. Add 1" cubed potatoes and cook approx 1 more hour till bubbles form little craters in thickened gravy. I very seldom add salt because of the boullion and Winchester sauce are usually enough.
Let stand and cool 1/2 hour, covered before serving. Should serve 8 people.
