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Buffalo Oven Stew
Bake: 2 hrs at 325°F
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
1. 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.
2. Bake, covered, in a 325 degree F oven for 2 hours or till meat is tender. Stir before serving. Makes 6 servings.
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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.
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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.
