Kerkini buffalo meat stew

We put the Buffalo meat in pieces in water with a tablespoon of vinegar overnight and leave it covered in the refrigerator. The next day, we take it out at least 1 hour before putting it in the pot and drain it.

To prepare this delicious recipe for Kerkini Buffalo Stew, heat the oil in a saucepan, add the meat in batches and fry until all sides of the meat are golden brown.

Do not add the meat all at once, it is better to do it in batches, so that the temperature is kept high and the meat is shielded and retains its juices. When finished, remove it with a slotted spoon, spread it on a platter, cover it and set aside.

Cut the onions into crosswise shapes and fry them over medium heat. Fry them in the same oil you used to fry the meat until they are soft, but not browned (about 10 minutes).

Then add the celery leaves and sauté, then add salt, pepper, sweet paprika, sugar, cognac, wine and vinegar, let the alcohol evaporate and then cover and let simmer for 5 minutes.

Pour the meat and its juices into the pot, add the whole cherry tomatoes, tomato paste, bay leaves, allspice and nutmeg. Wait for it to start boiling, lower the heat and add the vegetable stock and simmer the stew for 1 to 1.5 hours or until the meat is tender and the sauce has thickened.

While the stew is simmering, add additional vegetable stock as needed as you don't want it to dry out. Serve the stew with French fries or rice or just with toasted bread...