Brown the buffalo cubes on high heat until seared about 3 minutes.
Add 4 quarts of water, potatoes and boil until veggies are tender.
Add stewed tomatoes and celery and barley cook an additional 5 minutes.
Remove from fire and place into baking dish.
Bake at 425\u00b0F for 30 minutes.
Remove from oven and enjoy.
Note: This stew tastes really great--you can use elk or bear or even rabbit in place of buffalo.
Mix flour, salt and pepper, garlic salt, basil and thyme in a bag well; add stew meat and shake until coated well.
Place stew meat in hot oil in large skillet or Dutch oven; cook until brown and add onion and beef broth.
Cover tightly and simmer slowly until meat is tender, about 1 1/2 to 2 hours.
Add mushrooms the last 5 minutes of cooking.
Serve over cooked noodles or rice. Serves 4 to 5.
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
Fill pressure cooker halfway with water.
Place stew meat, chopped onions and chopped bell pepper in cooker.
Pressure for 20 minutes.
After you finish pressuring, once pressure is released, remove lid.
Place diced potatoes in pressure cooker with meat and salt and pepper to taste.
Boil potatoes and meat until potatoes are done, 20 to 25 minutes.
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.
If stew meat is in fairly large pieces, cut each piece in half.
In a large skillet, brown stew meat and transfer to a large slow cooker.
Add onion, tomatoes, beans, seasonings, and salt to taste.
Cover and cook on low for 6-7 hours.
Sprinkle shredded cheddar cheese over each serving.
Place stew meat in small roaster pan or large casserole; sprinkle with dry onion soup mix.
Add mushrooms (undrained); add cream of mushroom soup and 1/2 can milk.
Cover and place in 300\u00b0 oven for 3 hours.
Cook noodles and add to meat mixture or serve over rice.
Brown stew meat.
Combine all other ingredients.
Cook, covered, in oven for 3 hours.
Stir occasionally.
Serve with noodles with butter and garlic added to noodles first.
arlic. (if using stew meat or buffalo meat only brown the meat, do not fully
Dredge Buffalo in Flour, set aside.
Slice Sweet Potatoes, place in bottom of the slow cooker.
Cut onions into large pieces and layer over potatoes.
Clean Mushrooms thoroughly, cut in half, and layer over onions.
Layer Baby Carrots over mushrooms.
Layer floured Buffalo over carrots.
Pour Diced Tomatoes and liquid evenly over Buffalo.
Season with Bay Leaf, Oregano, and Pepper.
Pour Vegetable Broth evenly over all.
Cook on low for 6-8 hours, stirring towards end.
he seasoning mix with the buffalo meat, chorizo, and pork; cover and
se later.
* Place the stew meat in the bacon grease to
r ziplock bag, Add the meat: generously sprinkle with salt and
edium-high heat.
Toss stew meat in a bowl with olive
In a Dutch oven with cover, heat oil and saute onions and garlic until light brown.
Put flour in bag; add meat a few pieces at a time and shake to coat.
Add meat to Dutch oven and brown with onions and garlic.
Stir in broth, rosemary, pepper and potatoes. Cover and cook slowly 1 hour.
Mix in peaches, bell pepper, squash, corn, celery tops, mint and cilantro leaves.
Cook an additional 25 to 35 minutes.
In large skillet, saute garlic, meat and onion in canola oil. Add mushrooms, including juice; simmer 10 minutes.
Add olives; simmer 10 minutes.
Add tomato soup, stir and heat through.
Add sour cream; stir and heat through.
Serve over noodles or rice. Sprinkle with grated Parmesan cheese.
Accompany with cold borscht, tossed green salad and garlic bread.
Serves 4.
Total preparation time: 45 minutes.
Mix together flour, garlic salt, Mrs. Dash, and pepper.
Dredge stew meat in flour mixture.
In a large skillet, melt butter over medium high heat and saute vension cubes until just browned on the outside.
Do not cook completely through.
Place stew meat into crockpot and then add the rest of the ingredients.
Stir to mix.
Cook on low for 8 hours.
Stir before serving.
Mix stew meat, onions, tomatoes, tomato juice, water and red pepper in a 25 gallon pot. Cook until almost done; add potatoes, mixed vegetables, garlic, salt, pepper and cooking sherry. Cook until done, stirring frequently to keep from sticking. Add the corn and turn the fire to simmer. Stir good.Cook for 10 minutes and turn the fire out. This is 25 gallons of the best stew you will ever eat !
Mix flour, sugar, garlic powder, salt, rosemary and pepper in a small bowl.
Place frozen vegetables in the bottom of a slow cooker. Sprinkle with flour/spice mixture. Add stew meat, wine, bay leaf and tomatoes. Cook on High for 4-6 hours or on Low for 8-10 hours.
Remove bay leaf before serving.
Flour stew meat and slightly brown it in oil.
Add all the other ingredients. Cook for about 2 hours very low heat or in slow cooker.
Serve with warm flour tortillas or corn bread.