Buffalo Oven Stew Recipe
Save And Share :
Sponsored Links
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 Tbsp. quick-cooking tapioca
- 1 lb. buffalo (bison) or beef stew meat, cut into 1-inch cubes*
- 2 14-1/2-oz. stewed tomatoes, cut up
- 1 Tbsp. sugar
- 1 Tbsp. dried Italian seasoning, crushed (optional)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 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.
- Bake, covered, in a 325 degree F oven for 2 hours or till meat is tender. Stir before serving. Makes 6 servings.
- 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.
- 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.
- Calories 263, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 47 mg, Sodium 702 mg, Carbohydrate 39 g, Fiber 5 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 37%, Calcium 7%, Iron 24%.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment