Buffalo Stew
Warm up with a hearty bowl of Buffalo Stew, a comforting dish that combines tender chunks of lean buffalo meat with a medley of fresh vegetables, all simmered to perfection in a rich, flavorful broth. This high-protein recipe is elevated with aromatic ingredients like garlic, thyme, and Worcestershire sauce, while hearty potatoes, carrots, and celery add satisfying texture. Perfect for cold evenings, this wholesome stew is slow-cooked for melt-in-your-mouth tenderness and garnished with fresh parsley for a vibrant finishing touch. Whether you're a fan of game meats or just seeking a new twist on classic comfort food, this buffalo stew is sure to become a family favorite. Serve with crusty bread for dipping and enjoy the irresistible, earthy flavors of this savory dish.
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Recipe Information
Ingredients
- 2 pounds buffalo meat (stew cuts, cubed)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 stalks celery (chopped)
- 2 large carrots (peeled and chopped)
- 3 large russet potatoes (peeled and cubed)
- 4 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 6 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the buffalo meat with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper.
Add the cubed buffalo meat to the pot in batches, searing on all sides until browned (about 5 minutes per batch). Remove the meat and set aside.
Reduce the heat to medium and add the diced onion, celery, and carrots to the pot. Sauté for 5-6 minutes or until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the beef broth, stirring constantly to avoid lumps.
Add the tomato paste, Worcestershire sauce, dried thyme, bay leaf, remaining salt, and ground black pepper. Stir to combine.
Return the seared buffalo meat to the pot, including any juices that have accumulated.
Bring the stew to a simmer, then reduce the heat to low. Cover the pot with a lid and let it cook for 1 hour, stirring occasionally.
Add the cubed potatoes to the pot and continue to cook for another 45-60 minutes, or until the meat is tender and the potatoes are cooked through.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
