Cranberry Buffalo Roast Stew

Gluten free buffalo stew with cranberries
A hearty gluten-free Crock Pot stew to warm your celiac soul.

What could be more comforting as we face the chilly New Year than a slow roasted one-dish supper? Not to mention, easier. Especially after all the hustle and bustle of last week's holiday celebrations. All the sugar. And latkes. And eggnog. And hoopla. I'm exhausted just imagining it. So I'll stop. And share a recipe instead- a tasty little number I tossed together in my trusty Crock Pot over the weekend- a cranberry laced stew that cooked its sweet 'n savory heart out while I worked on creating more print-friendly recipes for you.

I'm well on my way to posting the first hundred recipes and inserting the printer-friendly links. If I haven't reached your favorites yet, don't worry. I'll get there. I'm plugging away at it, working my way through the most popular recipes first (right now that means dozens of winter favorites, from the Best Vegan Mac and Cheese to Easy Sour Cream Chicken Enchiladas and Vegetarian Mulligatawny, and of course, Gluten-Free Chocolate Chip Cookie Squares).
So, Happy Monday, Dear Heart. It's a brand new week. And I offer up this warming flavorful stew to help you recover from holiday stress and travel and whatever kind of wacky, weird or wonderful family stuff you dealt with over the big collective craziness we call Christmas. Take a deep breath. Slide on your toasty new slippers.

And slow cook a bowl of spoon-licking winter goodness.


Easy, hearty gluten-free buffalo stew
Gluten-free cranberry buffalo stew.

Cranberry Buffalo Roast Stew Recipe

This recipe was an intuitive toss-together inspiration stemming from my love of Jewish cooking and its artful mingle of tart and sweet flavors. Vegetarians and vegans, I don't see why you couldn't make a version of this stew sans buffalo. Add your favorite vegan protein- beans, chick peas, tofu or gluten-free tempeh.

Ingredients:

Extra virgin olive oil
4 cloves garlic, minced
5 scallions (spring onions) or 1 leek, sliced
4 medium carrots, trimmed, sliced
2 cups button mushrooms, sliced
2 medium sweet potatoes, peeled, diced
2 lb. buffalo roast
Sea salt and fresh ground pepper, to taste
3/4 cup fresh cranberries
1 cup unsweetened cranberry juice
1 cup red wine
2 tablespoons good ketchup
1/4 cup balsamic vinegar
1/4 cup maple syrup or raw agave nectar, to taste
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon paprika
2 teaspoons thyme
Broth or water, as needed

Instructions:

Turn on your slow cooker to low. Drizzle a little bit of olive oil in the bottom. Stir in the garlic. Add in the scallions, carrots, mushrooms and sweet potato; mix to combine. Sprinkle sea salt and ground pepper all over the buffalo roast. Place it in the crock on top of the veggies. Add in the cranberries, cranberry juice, wine, ketchup, balsamic vinegar, maple syrup, spices, thyme. Add enough broth or water to almost cover the veggies. Or add more liquid if you prefer more of a brothy stew. Cover and cook on low until the roast is fall-apart tender.

I started with a semi-frozen roast and cooked it for 12 hours at high altitude. Please follow your manufacturer's instructions for cooking a roast with veggies. To be safe, the internal temperature of the roast should reach 160 to 170ºF.

Before you serve, taste test the broth and see if it needs tweaking- more salt? A pinch of sugar? You want to round out and balance the tastes. I kept mine on the slightly tart side, because that's how we prefer it, but you might like it slightly sweeter or saltier.

Serve as a brothy stew. Or... remove the roast, and thicken the sauce into a gravy with a tablespoon of tapioca starch; heat through for twenty minutes or so till thickened.

Makes four hearty servings.

The second day, this stew was even tastier. We served it on top of grilled wedges of Skillet Cornbread.


Karina