Buffalo Stew Tanka Me a Lo
Warm, hearty, and bursting with bold flavors, Buffalo Stew Tanka Me a Lo is the ultimate comfort food for cozy evenings. This recipe features tender, slow-simmered buffalo stew meat paired with a medley of rustic vegetables like carrots, celery, and potatoes, all brought together in a flavorful broth infused with fire-roasted tomatoes, smoked paprika, and aromatic herbs. Perfectly seasoned and simmered to perfection, this stew delivers rich, earthy notes in every bite. Ideal for meal prepping or family dinners, it’s a nutrient-packed dish that embodies the essence of slow-cooked goodness. Serve hot, garnished with fresh parsley, for a soul-warming meal that’s as satisfying as it is wholesome. Keywords: buffalo stew, hearty stew recipe, slow-cooked buffalo, comfort food, fire-roasted tomato stew.
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Recipe Information
Ingredients
- 2 pounds buffalo stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 3 stalks celery stalks, sliced
- 3 medium russet potatoes, peeled and diced
- 1 14.5-ounce can fire-roasted diced tomatoes
- 4 cups beef or buffalo stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the buffalo stew meat in batches to avoid overcrowding the pan. Sear the meat on all sides until browned, about 2-3 minutes per batch. Remove the meat and set aside.
Lower the heat to medium and add the chopped onion to the pot. Cook until softened, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the carrots and celery to the pot, cooking for 3-4 minutes to lightly soften the vegetables.
Return the browned buffalo meat to the pot, along with the diced potatoes.
Pour in the fire-roasted diced tomatoes and beef or buffalo stock. Stir to combine.
Add the dried thyme, dried oregano, smoked paprika, salt, black pepper, and bay leaf to the pot. Stir well.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, stirring occasionally.
Once the buffalo meat is tender and the flavors have melded together, remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 6595 mg | 287% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 33.5 g | ||
| Protein | 250.9 g | 502% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 8246 mg | 175% | |
*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.
