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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 5 |
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Buffalo Stew for the slow cooker. Free Range Buffalo is lower in fat and cholesterol than even chicken breast. The general rule for cooking buffalo is Lower, Slower ; lower temperatures for longer time than beef. Ingredients:
1 1/2 lbs buffalo, cut into small pieces (like stew meat) |
2 tablespoons whole wheat flour |
3 sweet potatoes, with skin |
2 cups baby carrots |
2 medium onions |
8 ounces mushrooms |
1 (14 1/2 ounce) can diced tomatoes with juice |
4 bay leaves |
oregano |
fresh ground pepper |
2 cups vegetable broth |
Directions:
1. Dredge Buffalo in Flour, set aside.
2. Slice Sweet Potatoes, place in bottom of the slow cooker.
3. Cut onions into large pieces and layer over potatoes.
4. Clean Mushrooms thoroughly, cut in half, and layer over onions.
5. Layer Baby Carrots over mushrooms.
6. Layer floured Buffalo over carrots.
7. Pour Diced Tomatoes and liquid evenly over Buffalo.
8. Season with Bay Leaf, Oregano, and Pepper.
9. Pour Vegetable Broth evenly over all.
10. Cook on low for 6-8 hours, stirring towards end.
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