Recipe finder
Buffalo Oven Stew
- Makes: 6 servings
- Prep 10 mins
- Bake to 2 hrs
Ingredients
-
4
medium
red-skinned potatoes, chopped
-
4
medium
carrots, cut into 1-inch pieces or 2 cups tiny whole carrots
-
1
large
onion, coarsely chopped
-
1
stalk
celery, sliced
-
2
tablespoons
quick-cooking tapioca
-
1
pound
buffalo (bison) or beef stew meat, cut into 1-inch cubes*
-
2
14 1/2 -
ounces
stewed tomatoes, cut up
-
1
tablespoon
sugar
-
1
tablespoon
dried Italian seasoning, crushed (optional)
-
1
teaspoon
salt
-
1/2
teaspoon
black pepper
Directions
- In a 3-quart casserole, place the potatoes, carrots, onion and celery. Sprinkle tapioca over the vegetables. Add meat. In a medium bowl, combine undrained tomatoes, sugar, Italian seasoning, if you like, salt and pepper; pour over meat.
- Bake, covered, in a 325 degree F oven for 2 hours or till meat is tender. Stir before serving. Makes 6 servings.
Note
- * If buffalo (bison) or beef stew meat is unavailable, use a one 1-1/2-pound buffalo (bison) or beef chuck pot roast. Trim fat from meat. Cut meat into 1-inch cubes. Continue as above.
Variation
- Crockery-cooker directions: In a 4- to 5- quart crockery cooker, place the potatoes, carrots, onion and celery. Sprinkle tapioca over the vegetables. Add meat. In a medium bowl, combine undrained tomatoes, sugar, Italian seasoning, if you like, salt and pepper; pour over meat. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Nutrition Facts
(Buffalo Oven Stew)
Servings Per Recipe 6, Fat, total (g) 3, chol. (mg) 47, sat. fat (g) 1, carb. (g) 39, cal. (kcal) 263, pro. (g) 21, fiber (g) 5, sodium (mg) 702, iron (mg) 4, calcium (mg) 71, vit. C (mg) 22, vit. A (IU) 10010