Buffalo: Slow Baked Buffalo Stew
Source of Recipe
McCurdy’s New Game Kitchen
List of Ingredients
* 1 pound Buffalo stew meat, cut into 1-1/2 inch cubes
* 2 large peeled russet potatoes, cut in large chunks
* 3 large peeled carrots, cut in large chunks
* 1 large onion, cut in large chunks
* 3 stalks celery, chopped
* 1 green pepper, chopped
* 1 14-1/2 ounce can stewed tomatoes
* 3 tablespoons tapioca (Minute Tapioca in the red box)
* 1 tablespoon sugar
* 1 teaspoon salt and some freshly ground black pepper
* horseradish (optional) Recipe
1. Place meat cubes in a large casserole dish. Add potatoes, carrots, onion, celery and green pepper.
2. In a bowl mix stewed tomatoes, tapioca, sugar, salt, and pepper. Pour mixture on top of meat and vegetables.
3. Covered tightly and bake in a large 275ºF oven for 5 hours.
4. Serve in bowls or large hollowed-out bread rounds (“bread bowls”). Serve horseradish on the side.
Serves 2-4
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