2 1/2 lbs. buffalo stew meat
1 lg. onion
1/3 c. olive oil or salad oil
1 c. burgundy wine
1 c. beef broth
1 c. tomato puree
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1 tsp. MSG (optional)

Sear meat on all sides until brown in lightly oiled pan. Remove. In same pan, saute onion in remaining oil until soft. Add meat. Blend in wine. Cook until wine is reduced by half. Stir in broth, puree, bay leaf, salt, MSG and pepper. Cover and simmer slowly 1 hour or until tender. Serve over rice or noodles.

NOTE: Buffalo meat is lower in fat and cholesterol than beef.