Recipe: Buffalo Stew with Suet Dumplings

The Lewis & Clark Cookbook/Leslie Mansfield 2002

Baffalo Stew with Suet Dumplings
Servings	Preparation Time	Cooking Time	Calories	Saturated Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
6	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
2 pounds buffalo or beef stew meat, cut into 1-inch cubes	salt and freshly ground black pepper to taste	1/4 cup all-purpose flour
2 tablespoons olive oil	1/2 cup brandy	2 tablespoons butter
1/2 cup finely chopped Smithfield ham or prosciutto	1 onion, finely chopped	2 carrots, sliced
2 teaspoons minced garlic	2 cups beef stock	2 cups dry red wine
2 tablespoons minced fresh parsley	1 bay leaf	1/2 teaspoon thyme
SUET DUMPLINGS: 4 ounces suet	1-1/2 cups all-purpose flour	1/2 teaspoon salt
1/2 cup cold water

`1`	Season the buffalo meat with salt and pepper and lightly toss together with the flour. In a large pot, heat the olive oil over medium-high heat. Add the buffalo and brown on all sides. Stir in the brandy, scraping up any browned bits, and simmer until almost all of the liquid has evaporated. Take care that the brandy does not flame up; if it does cover the pot with a lid to smother the flames. Transfer the buffalo to a bowl and set aside.
`2`	Add the butter to the pot and reduce the heat to medium. Add the ham and saute until lightly browned. Add the onion and carrots and saute until tender.
`3`	Add the garlic and saute until fragrant. Return the buffalo and any accumulated juices to the pot. Stir in the beef stock, red wine, parsley, bay leaf, and thyme, and bring to a simmer. Cover the pot, reduce the heat to medium-low, and simmer for 2 hours, or until the buffalo is very tender.
`4`	FOR THE SUET DUMPLINGS: Place the suet in the bowl of a food processor and process until finely ground. Add the flour and salt and pulse until the mixture is well combined. With the motor running, pour in the water in a thin stream. Pulse until the dough comes together in a ball. Shape the dumplings into golf-ball sized balls.
`5`	Carefully add the dumplings to the simmering stew and turn them to coat in the sauce. Cover the pot and continue to cook an additional 25 minutes.