Buffalo Oven Stew
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.
Source: Midwest Living
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Ingredients
Directions
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.
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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
Per Serving:
263 calories; fat 3g; cholesterol 47mg; saturated fat 1g; carbohydrates 39g; insoluble fiber 5g; protein 21g; vitamin a 10009.6IU; vitamin c 21.8mg; sodium 702mg; calcium 70.7mg; iron 4.3mg.