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
  • 2
    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


  1. In 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.
  2. Add the vegetables and seasoning and simmer covered on low for 2 to 3 hours stirring occasionally.

Printable Recipe Card

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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