Berry Stew Recipe - Cooking Index
Berry Stew Recipe - Cooking Index
This unusual dish would have been quite familiar to a Sioux family. It is actually a buffalo-and-blackberry stew, though good results can be obtained with a beef steak. I have tried to eliminate the heavy animal fat that would have been used in this dish by substituting peanut oil.
Type: Meat| 1 1/2 lbs | 681g / 24oz | Buffalo or beef chuck steak - (1" thick) - boned, and |
| Trimmed of excess fat | ||
| 3 tablespoons | 45ml | Peanut oil |
| 1 tablespoon | 15ml | Onion - sliced (medium) |
| 3 cups | 711ml | Beef broth - fresh or canned |
| 1 cup | 237ml | Blackberries - fresh or frozen |
| 1 tablespoon | 15ml | Light honey |
| Salt - to taste |
Broil the chuck steak in the oven until brown on both sides. In the old days this would have been done over the fire, so you might want to quickly barbecue the meat in order to increase the flavor. Set the meat aside to cool.
In a dutch oven heat the oil and brown the onions. Cut the meat into bite-size pieces and add to the pot. Add the blackberries and enough beef stock barely to cover the meat.
Stir in the honey and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart add more honey to taste.
Add salt to taste and serve in bowls. This recipe serves 4 to 5.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 09-11-1991 issue - The Springfield Union-News
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