Buffalo Horn Ranch Stew

500 grams	Buffalo stewing meat, cubed
2	medium onions
1	carrot, coarsely chopped
4 to 6	medium potatoes, peeled and cubed
1 cup	canned tomatoes
3	cloves garlic, chopped
1 bottle	dark ale
	canola oil
	salt & fresh ground pepper to taste
1 tsp	dried mustard
1	bay leaf
1/2 tsp	cumin & coriander
1	chili pepper, crushed
1 tsp	rosemary
1 TBS	black strap molasses

In a heavy skillet brown the buffalo meat in canola oil and transfer to slow cooker or sauce pan. Brown onions and garlic in canola oil until onions are clear and brown on the edges. Brown carrots in canola oil over high heat until adges are brown and transfer to slow cooker. Brown potatoes in canola oil over high heat until browned and transfer to slow cooker. Spices may be added to meat and vegetables while browning to enhance flavour. Deglaze the hot skillet by adding canned tomatoes and ale and transfer to the slow cooker when boiling. Add the salt and bay leaf and mix stew together. Simmer for 3 to 5 hours. Serve with hearty bread and side salad.

Serves four to five.

"One of our favourite meals after a day outside, whether we are working buffalo in the corrals or cross country skiing."