Buffalo And Vegetable Stew

• 2 tablespoons olive oil
• 1 1/2 pounds buffalo, cut into 2 inch pieces
• kosher salt and black pepper
• 4 carrots, cut into 3-inch sticks
• 1 onion, sliced
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• 1 14.5 ounce can diced tomatoes, drained
• 4 ounces green beans, cut into small pieces (about 2 cup)
• 1 cup fresh flat-leaf parsley, chopped

1. Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
2. Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
3. Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

olive oil, buffalo, kosher salt, carrots, onion, flour, white wine, chicken broth, tomatoes, green beans, parsley

Taken from www.epicurious.com/recipes/member/views/buffalo-and-vegetable-stew-50078434 (may not work)