buffalo stew

Name: Buffalo Stew
Prep time: 15 min
Cook time: 7 h
Yield: Serves 6 to 8
Cuisine: Southern
Ingredients: 2 pound(s) buffalo stew meat; 1 teaspoon(s) 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 cup(s) frozen green peas; 2/3 cup(s) frozen corn; - salt and white pepper to taste; - water, as needed

18 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on May 14, 2014

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

Rate

prep time 15 Min

cook time 7 Hr

method Stove Top

yield Serves 6 to 8

Ingredients

2 pounds buffalo stew meat
1 teaspoon beef bouillon granules
2 cans (12 ounces) tomato juice
4 cans (16 ounce) chopped fire roasted tomatoes
1 large onion chopped
4 stalks 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 cup frozen green peas
2/3 cup frozen corn
salt and white pepper to taste
water, as needed

How To Make buffalo stew

Step 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.

Step 2

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