Buffalo Stew Recipe – Glam Radar

by Stacey · December 3, 2015

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Saturday is usually the day I have a lot going on with the kids activities, play dates, visiting friends and errands. There is a lot of running around and very little time to prepare a well balanced dinner that does not consist of leftovers. We are fairly punctual eaters; if I am off an hour in meal times it makes life very unpleasant. Timed eating is very important in this home and I learned that the hard way.

I had grass fed buffalo stewing meat that I was dying to use and it happened to be perfectly horrible outside which meant extra time to get around city streets. I made this stew before I left the house and left it cooking in the oven at a slow heat. It was great to walk in, smell a home cooked meal and know I didn’t have to do anything but dish this up to three hungry tummies.
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I started out with this lean buffalo meat from a supplier that a friend of mine told me about. The name of the shop is Gour-Mart and it is a fantastic place for free range meat. I was like a kid in a candy store. (I will post more on this location tomorrow.)

This stew is perfect in a slow cooker set at really low heat or let it simmer on the stove or in the oven. It tastes even better the next day if you have any left over.

Buffalo Stew 4 tbsp olive oil, coconut oil or bacon grease (I reserved this from Saturday morning’s breakfast) 2 pounds buffalo stewing meat 1/2 cup coconut flour 1 tsp sea salt 1 tsp fresh ground pepper 1 very large onion, diced 4 cloves garlic, minced 1 tbsp rosemary, finely chopped 1 tbsp thyme, finely chopped 1 cup red wine (you can substitute water or more broth) 4 cups beef stock 3 bay leaves 3 celery sticks, diced 3 carrots, peeled and diced 1 large sweet potato, peeled and cubed 2 cups mushrooms, sliced

3/4 cup parsley, chopped

1. In a small pan add the coconut flour, salt and pepper and combine. Add the buffalo meat and toss to coat. In a large dutch oven add the oil or bacon grease and buffalo pieces; brown over medium high heat. When brown remove from the pot and set aside.

2. In the same pot add the onion, garlic, rosemary and thyme and saute for 5 minutes. Add carrots and celery and continue to saute for another 5 minutes. Add the red wine or water and scrap the brown bits from the pan. Let reduce for 3 – 5 minutes. Add the beef stock and bay leaves and bring to a boil. Reduce heat and return the buffalo to the dutch oven and simmer for an hour.

3. Add the chopped celery, carrots, sweet potato, mushrooms and parsley and season with salt and pepper. Continue to simmer for an hour or more at low heat. If you are going out for the day add everything to the slow cooker and turn it to the low setting.
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Buffalo coated in coconut flour and seasonings

delicious-buffalo-stew-recipe-382x500-1 Enjoy your Sunday and stay warm!

Tags: Buffalo StewBuffalo Stew for a Snowy DayHow to prepare Buffalo Stew for a Snowy Day

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