Buffalo And Vegetable Stew Recipes

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BUFFALO STEW



Buffalo Stew image

Buffalo Stew for the slow cooker. Free Range Buffalo is lower in fat and cholesterol than even chicken breast. The general rule for cooking buffalo is "Lower, Slower"; lower temperatures for longer time than beef.

Provided by Souzette

Categories     Stew

Time 6h20m

Yield 4-5 serving(s)

Number Of Ingredients 11

1 1/2 lbs buffalo, cut into small pieces (like stew meat)
2 tablespoons whole wheat flour
3 sweet potatoes, with skin
2 cups baby carrots
2 medium onions
8 ounces mushrooms
1 (14 1/2 ounce) can diced tomatoes with juice
4 bay leaves
oregano
fresh ground pepper
2 cups vegetable broth

Steps:

  • Dredge Buffalo in Flour, set aside.
  • Slice Sweet Potatoes, place in bottom of the slow cooker.
  • Cut onions into large pieces and layer over potatoes.
  • Clean Mushrooms thoroughly, cut in half, and layer over onions.
  • Layer Baby Carrots over mushrooms.
  • Layer floured Buffalo over carrots.
  • Pour Diced Tomatoes and liquid evenly over Buffalo.
  • Season with Bay Leaf, Oregano, and Pepper.
  • Pour Vegetable Broth evenly over all.
  • Cook on low for 6-8 hours, stirring towards end.

Nutrition Facts : Calories 389.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 110.7, Sodium 411.3, Carbohydrate 41.6, Fiber 7.3, Sugar 14.2, Protein 45.2

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
  • Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
  • Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g

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