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.
Ingredients
Directions
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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.
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Bake, covered, in a 325 degree F oven for 2 hours or till meat is tender. Stir before serving. Makes 6 servings.
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.