Buffalo Beef Stew

  • serves 4-6

A warm and hearty stew filled with chunks of buffalo stew meat, vegetables, potatoes, corn and peas that will fill you up and keep you happy!

Equipment: Dutch oven or heavy saucepan

Courtesy of Sharon Bond of Kekuli Café

234 Ratings
Directions for: Buffalo Beef Stew


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 cup beef broth

1 Tbsp Worcestershire sauce

2 Tbsp steak spice

a 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


1. Using a large pan, heat, oil and, butter.

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

3. Add a splash of red wine, onions, garlic and cook till translucent.

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

5. Add carrots, potatoes, celery, corn and peas.

6. Continue to simmer until vegetables are tender, approximately 1-2 hours.

7. Remove bay leaf.


To thicken the stew, shake 1 part flour to 1 part cold water in a covered shaker. Add slowly into the buffalo stew until desired thickness is reached.

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

See more: Moderate, Beef, Winter, Comfort Food, Vegetables, Main, Dinner, Potatoes, North American


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