Jeri's Buffalo Stew

Ingredients

1 1/2 pounds boneless buffalo inch pieces	12-ounce can whole tomatoes
2 tablespoons olive oil	1 cup beef broth
½ cup Mosby Sangiovese, or other red wine, plus extra if needed	1 tablespoon Worchestershire sauce
1 yellow onion, chopped	3 tablespoons minced Italian parsley
1 clove garlic, minced	1 bay leaf
4 carrots, cut into 3/4-inch pieces	2 teaspoons salt
1 large rib celery cut into 3/4-inch pieces	Fresh ground black pepper, to taste
4 medium russet potatoes, peeled and cut into 3/4-inch pieces

1. Make a mixture of 1/4 cup flour, 1 teaspoon salt, 1 1/2 teaspoons garlic powder and 2 teaspoons smoked Spanish paprika. Dredge the meat cubes in the mixture, and then brown in a large skillet in the oil over medium-high heat.

2. Transfer the browned meat to a slow cooker.

3. Deglaze the skillet with the 1/2 cup of Sangiovese, scraping up any browned bits, and pour over the meat.

4. Add the rest of the ingredients to the cooker, and mix well.

5.Cover the stew and cook on low for 8-10 hours.

Serve the stew in bowls garnished with additional parsly. Accompany with crusty bread and Mosby Sangiovese.

Serves 6.