Buffalo Stew

Raven Higheagle


I love buffalo meat for several reasons. It's lean, flavorful, and better for you than beef.


☆☆☆☆☆ 0 votes

Serves 6 to 8
15 Min
7 Hr
Stove Top


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2 lb
buffalo stew meat
1 tsp
beef bouillon granules
2 can(s)
(12 ounces) tomato juice
4 can(s)
(16 ounce) chopped fire roasted tomatoes
1 large
onion chopped
4 stalk(s)
celery, sliced into 1 1/2 inch pieces
bay leaves
4 small
baking potatoes, peeled and diced into 1 1/2 inch pieces
4 medium
carrots, chopped into 1 1/2 inch pieces
2/3 c
frozen green peas
2/3 c
frozen corn
salt and white pepper to taste
water, as needed

How to Make Buffalo Stew


  • 1In a large Dutch oven boil the stew meat and the beef bouillon granules, in 8 cups of water for 2 to 4 hours partially covered.
  • 2Add the vegetables and seasoning and simmer covered on low for 2 to 3 hours stirring occasionally.

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About Buffalo Stew

Course/Dish: Other Soups, Wild Game
Main Ingredient: Wild Game
Regional Style: Southern
Other Tags: Quick & Easy, For Kids, Healthy

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