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This Buffalo Beef Stew is Classic Comfort Food in a Bowl

Buffalo stew in a boat next to bread
PREP TIME
10 min
COOK TIME
2h
YIELDS
4-6 servings

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.

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Ingredients

¼
cup canola oil or olive oil
¼
cup butter
2
lb(s) buffalo stew meat, cubed
1
splash red wine
2
onions, chunky slices
2
clove garlic, diced
4
cups beef broth
1
Tbsp Worcestershire sauce
2
Tbsp steak spice
Few sprigs fresh thyme and rosemary
1
bay leaf
4
medium carrots, peeled and sliced
4
medium potatoes, peeled and diced chunky
4
stalks celery, diced
2
cup corn
2
cup peas
Salt and pepper to taste
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Directions

Notes

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.

Step 1

Using a large pan, heat oil and butter.

Step 2

Add the buffalo meat and brown the meat on all sides.

Step 3

Add red wine, onions and garlic and cook until translucent.

Step 4

Add beef broth, Worcestershire sauce, steak spice, thyme, rosemary, bay leaf and bring to a boil.

Step 5

Add carrots, potatoes, celery, corn and peas.

Step 6

Continue to simmer until vegetables are tender, approximately 2 hours.

Step 7

Remove bay leaf.

Step 8

Serve with fresh hot baked bannock or buns of your choice!

Buffalo stew in a boat next to bread

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