Is it getting cold yet or what!?! Even in Northern California the weather outside is frightful, though we’re very thankful for the rain! A perfect time to make stew!
This soup is derived from one of my favorite childhood comfort foods, “Hamburger Stew”, but this time I’m using ground buffalo meat instead of hamburger meat. The other ingredients are up to you. Add and subtract as you like. I’m just using up what I have on hand and what may have otherwise be lost to the trash if not eaten.
Ground Buffalo Stew
1 pound ground buffalo (or hamburger if you like)
1 onion, diced
8-10 ounces mushrooms, chopped
12 cups water
2 large carrots, cut into bite-sized pieces
2 large potatoes, cut into bite-sized pieces
3 cloves garlic, minced
1 can corn (juice included)
2 cups frozen peas
1 zucchini, cut into chunks
1 can stewed, diced tomatoes
1 teaspoon dried, crushed thyme
¼ cup freshly chopped parsley
salt and pepper to taste
In a large stock pot, on medium heat, combine buffalo, onion, mushrooms, parsley, thyme and a little salt and pepper. Cook, stirring occasionally until meat is browned and onions are translucent. Add in water, carrot, potato, garlic and tomatoes. Bring to a boil and let simmer until potatoes and carrots are tender. Taste the liquid at this point and add salt and pepper to taste. Stir in zucchini, canned corn (including juice) and frozen peas. Bring to a simmer once more and cook until zucchini is tender. Serve with some of my fluffy biscuits!