Buffalo Oven Stew
From: Midwest LivingCooking 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
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.
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.
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.
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
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
Percent Daily Values are based on a 2,000 calorie diet
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