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Buffalo Oven Stew

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Buffalo Oven Stew

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  • Makes: 6 servings
  • Prep 10 mins
  • Bake to 2 hrs

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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.

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

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