Buffalo Oven Stew | Midwest Living
More
Close

Buffalo Oven Stew

Buffalo Oven Stew

0
Login to rate this recipe.
  • Makes: 6 servings
  • Prep 10 mins
  • Bake to 2 hrs

Login to save this recipe

Cooking the lean meat slowly over low heat makes it extra tender. Prepare this dish as an oven-baked casserole or make it in your slow cooker.

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.

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.

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.

Nutrition Facts

(Buffalo Oven Stew)

Servings Per Recipe 6, calcium (mg) 71, carb. (g) 39, vit. C (mg) 22, iron (mg) 4, vit. A (IU) 10010, chol. (mg) 47, Fat, total (g) 3, sat. fat (g) 1, fiber (g) 5, sodium (mg) 702, pro. (g) 21, cal. (kcal) 263

Add Your Comment