This warm and hearty stew filled with chunks of buffalo stew meat, vegetables, potatoes, corn and peas will fill you up and keep you happy! A Dutch oven or heavy saucepan is the best way to cook this buffalo beef stew: which is classic comfort food served in a bowl.
This recipe was originally featured on You Gotta Eat Here! Check out more of John Catucci’s foodie adventures on Big Food Bucket List.
ingredients
directions
To thicken stew, shake 1 part flour to 1 part cold water in a covered shaker. Add slowly to the buffalo stew until desired thickness is reached.
Using a large pan, heat oil and butter.
Add the buffalo meat and brown the meat on all sides.
Add red wine, onions and garlic and cook until translucent.
Add beef broth, Worcestershire sauce, steak spice, thyme, rosemary, bay leaf and bring to a boil.
Add carrots, potatoes, celery, corn and peas.
Continue to simmer until vegetables are tender, approximately 2 hours.
Remove bay leaf.
Serve with fresh hot baked bannock or buns of your choice!
