Savory Beefalo Ragout

What you need:
1 1/2 lbs. beefalo chuck or bottom round, cut into 2 inch pieces
2 Tbsp. vegetable oil
1/4 c. all-purpose flour
2 c. water
1 can (8 1/2 oz) stewed tomatoes
3 sprigs parsley
1/2 tsp. dried thyme leaves
2 tsp. salt
1/4 tsp. dried sage leaves
1/4 tsp. pepper
1 bay leaf
1 clove garlic, finely chopped
6 small onion
3 lg. carrots, cut diagonally into 1/2 inch slices
1 pkg. (10 oz.) frozen lima beans, broken apart

Brown beefalo pieces in oil in Dutch oven; remove beefalo. Drain fat from Dutch oven, reserving 2 Tbsp. Return 2 Tbsp. fat to Dutch oven. (If necessary, add enough oil to measure 2 Tbsp.)
Stir in flour. Coor and stir over low heat until smooth and bubbly; remove from heat. Add water. Heat to boiling, stirring contantly. Stir in beefalo, tomatoes, parsley, salt, thyme, sage, pepper, bay leaves and garlic. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Add onions and carrots. Cover and simmer until beefalo and vegetables are tender, 40 to50 minutes. Stir in frozen beans. Cover and simmer until beans are tender, about 10 minutes.
6 servings