Best Buffalo And Vegetable Stew Recipes

HEARTY VEGETABLE STEW RECIPE BY TASTY

Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

Steps:

In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
Remove the bay leaves.
Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

BISON STEW

Bison Stew image

This is a great tasting and easy stew using bison meat. Bison is lower in fat, calories, and cholesterol than most other meats. It's great for a heart-healthy diet.

Provided by IMCookinNow

Categories Soups, Stews and Chili Recipes Stews

Time 1h45m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
2 pounds bison meat, cut into 1-inch cubes
1 tablespoon canola oil
1 cup minced yellow onion
½ cup minced celery
2 cloves garlic, minced
2 tablespoons flour
4 cups low-sodium chicken broth
1 cup water
2 tablespoons white wine
1 teaspoon salt
½ teaspoon ground black pepper
3 whole cloves
1 (8 ounce) can tomato sauce
2 tablespoons chopped fresh parsley
¼ teaspoon ground thyme

Steps:

Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 8.3 g, Cholesterol 95.6 mg, Fat 10.2 g, Fiber 1.5 g, Protein 35.7 g, SaturatedFat 1.9 g, Sodium 736.1 mg, Sugar 3.4 g

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

Ingredients

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

BUFFALO STEW (TANKA-ME-A-LO)

Buffalo Stew (Tanka-Me-A-Lo) image

This is Native Americans "beef stew" if you wanna called it that, It's very delicious and I think you would like it too, but finding buffalo meat might be a problem.

Provided by Chef Otaktay

Categories Stew

Time 1h18m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 stalks celery, cut 1 inch long
1 (12 ounce) can stewed tomatoes
2 lbs buffalo stew meat, cut into 1-inch cubes
4 quarts water
2 lbs red potatoes (not russets) or 2 lbs white potatoes (not russets)
1 cup barley

Steps:

Brown the buffalo cubes on high heat until seared about 3 minutes.
Add 4 quarts of water, potatoes and boil until veggies are tender.
Add stewed tomatoes and celery and barley cook an additional 5 minutes.
Remove from fire and place into baking dish.
Bake at 425°F for 30 minutes.
Remove from oven and enjoy.
Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.

Nutrition Facts : Calories 348.8, Fat 1.6, SaturatedFat 0.3, Sodium 293.7, Carbohydrate 76.2, Fiber 13.1, Sugar 6.9, Protein 11