Hearty Buffalo Stew Food

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HEARTY WINTER STEW



Hearty Winter Stew image

A surprisingly delicious stew made with simple winter vegetables and seasoned with a half-dozen herbs.

Provided by stronglive1

Categories     100+ Everyday Cooking Recipes     Vegetarian     Soups and Stews     Stew

Time 40m

Yield 6

Number Of Ingredients 17

3 cups water
1 (16 ounce) can cannellini beans, drained and rinsed
5 medium carrots, peeled and sliced
5 cloves garlic, sliced
2 stalks scallions, minced
1 cup quick-cooking barley
1 pinch dried dill weed, or to taste
1 pinch dried marjoram, or to taste
1 pinch ground thyme, or to taste
1 pinch celery salt, or to taste
1 pinch dried savory, or to taste
1 pinch dried rosemary, or to taste
dried carrot greens to taste
salt to taste
1 (10 ounce) package frozen Brussels sprouts
4 leaves collard greens - rinsed, trimmed, and chopped
1 tablespoon pine nuts

Steps:

  • Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
  • Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
  • Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 44.8 g, Fat 2.2 g, Fiber 12.8 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 263.8 mg, Sugar 3 g

BUFFALO STEW



Buffalo Stew image

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.

Provided by Souzette

Categories     Stew

Time 6h20m

Yield 4-5 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 389.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 110.7, Sodium 411.3, Carbohydrate 41.6, Fiber 7.3, Sugar 14.2, Protein 45.2

BUFFALO STEW



Buffalo Stew image

I'm always on the lookout for recipes using buffalo meat as there is a buffalo ranch near us at our place in N. Wisconsin. Here's one that I found that we really liked....it's quick and easy and perfect after a day of fishing when the husband, once again, catches no fish! Adapted from a Sunset recipe.

Provided by Hey Jude

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

2 large onions, chopped
2 teaspoons vegetable oil
3/4 lb mushroom, thinly sliced
1 lb ground buffalo meat or 1 lb extra lean ground beef
2 (13 ounce) cans tomatillos
1 (15 1/2 ounce) can hominy, drained
1 (15 ounce) can baby corn, drained
1/4 cup chopped fresh cilantro
1 teaspoon dry oregano leaves
5 small dried hot red chiles

Steps:

  • In a 5-6 quart pan over medium heat, combine onions and 1 tablespoon of the oil; stir often until onions are light golden and sweet to taste, about 20 minutes.
  • Add mushrooms and stir occasionally until liquid evaporates, about 10 more minutes; remove from pan, set aside.
  • Add remaining 1 tablespoon oil to pan along with buffalo; stir frequently over high heat until meat is well browned and crumbly, about 10 minutes.
  • Return onion mixture to pan along with tomatillos (break them up with a spoon) and their liquid; stir to free up the browned bits.
  • Add hominy, corn, cilantro, oregano and chiles; bring to a boil; reduce heat, cover and simmer for about 15 minutes, stirring occasionally to blend flavors.
  • If you're making this ahead of when you'll serve it, let it cool at this point then cover and refrigerate until the next day.
  • Reheat to serve and REMOVE and discard the HOT CHILES before serving, unless you like getting a'jolt'.

Nutrition Facts : Calories 438.9, Fat 8.4, SaturatedFat 1.5, Cholesterol 52.2, Sodium 318.3, Carbohydrate 64.3, Fiber 11.5, Sugar 17.5, Protein 33.5

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