3 lbs water buffalo Stew cubes
½ tsp each of salt and pepper
6 bay leaves
2 sprigs fresh rosemary
4 cloves garlic ( ½ minced, ½ sliced)
1 ½ cups dry red wine
2 tbsp all purpose flour
2 tbsp canola oil
½ cup black olives, pitted
2 cans (14 oz) cans of plum tomatoes
In a large bowl, add cubed water buffalo and season with salt and pepper. Add bay leaves, rosemary, minced garlic and red wine. Cover and refrigerate; marinate overnight.
Drain water buffalo, reserving marinade in bowl on side. In a large oven proof skillet with lid, heat oil over medium-high heat. Working in batches, brown water buffalo on all sides. Set aside browned water buffalo.
In skillet, add sliced garlic and fry until golden brown. Add olives, tomatoes and veal along with reserved marinade. Bring to a boil, cover with lid and transfer to 350 F (180 C) oven and bake for 1- ½ hours. Skim off any oil collected on top of sauce and stir. Serve over noodles with fresh garden salad.