Buffalo Stew

[cat lover]

1 large onion, chopped ( 1 cup)
1 cup chopped potatoes
1 cup fresh wax beans OR fresh or frozen cut green beans
1 cup sliced carrot
1 cup frozen whole kernel corn
1 cup chopped tomato
1/4 cup dried ring shape pasta
1 tsp minced dried garlic
6 cups beef broth
1 tbsp kitchen bouquet
2 cups shredded, cooked buffalo*
2 tbsp cold water
1 tbsp cornstarch

In a large pan combine first 8 ingredients. Add broth and kitchen bouquet. Bring to boiling and reduce heat. Cover and simmer 25 to 30 minutes or till vegetables and pasta are tender. Stir in shredded buffalo. Stir together water and corn starch and add to stew. Cook and stir till thickened and bubbly and cook 2 minutes more. Serves 6 to 8.

* To cook buffalo in a dutch oven brown 1 3/4 lb. buffalo on all sides in 2 tbsp hot cooking oil. Drain off fat. Pour 1 cup water over roast. Bring to boiling and reduce heat. Cover and simmer for `1 1/2 to 2 hours or till meat is very tender. Cool meat slightly. Using 2 forks pull meat into shreds.


Recipe from a concessionaire at Wind Cave National Park in South Dakota