Buffalo Beer Stew

• 2 pounds buffalo meat (stew meat, cut into 1 inch cubes)
• 1 cup whole wheat flour
• 22 oz bottle of Alaskan Smoked Porter
• 1 cup water
• 1 cup V-8 juice
• 3 large carrots, angle sliced into bite sized pieces
• 3 small celery stalks, chopped
• 2 medium turnips, diced
• 8 medium red potatoes, cubed
• 1 large onion, coarsely chopped
• 1 cup frozen peas
• 1 package of French's beef stew seasoning mix
• Olive oil

1. 1. Dredge meat pieces in flour and brown in olive oil in a large stewpot.
2. 2. Add beer, water, onion, seasoning mix, and V-8 juice.
3. 3. Cook for an hour at a low boil.
4. 4. While meat is cooking, clean and cut up vegetables and potatoes to bite size.
5. 5. Add turnips carrots and celery to the stewpot. Bring to boil again, and then reduce simmer and continue cooking for 1/2 hour stirring intermittently.
6. 6. Once the carrots have begun to soften a bit, add the potatoes and continue cooking until the potatoes are done to taste.
7. 7. Add peas and heat through.
8. 8. Don't eat it yet! Cool and store in fridge overnight. Then the next day, transfer stew to a crock pot and heat on low all day.
9. 9. Serve with crusty bread and cold Alaskan beer!

buffalo meat, whole wheat flour, porter, water, carrots, celery stalks, red potatoes, onion, frozen peas, olive oil

Taken from www.epicurious.com/recipes/member/views/buffalo-beer-stew-50016678 (may not work)