1. Home >
  2. Recipes >
  3. Buffalo Oven Stew

Buffalo Oven Stew

  • Cook Time: 10 - 12 hours (low) or 5 - 6 hours (high)
  • Servings: 6
  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for More Products >

Ingredients

  • 4 medium red-skinned potatoes, chopped
  • 4 medium carrots, cut into 1-inch pieces or 2 cups tiny whole carrots
  • 1 large onion, coarsely chopped
  • 1 stalk celery, sliced
  • 2 Tbsp. quick-cooking tapioca
  • 1 lb. buffalo (bison) or beef stew meat, cut into 1-inch cubes*
  • 2 14-1/2-oz. stewed tomatoes, cut up
  • 1 Tbsp. sugar
  • 1 Tbsp. dried Italian seasoning, crushed (optional)
  • 1 tsp. salt
  • 1/2 tsp. black pepper

Directions

Step 1

In a 3-quart casserole, place the potatoes, carrots, onion and celery.

Step 2

Sprinkle tapioca over the vegetables. Add meat.

Step 3

In a medium bowl, combine undrained tomatoes, sugar, Italian seasoning, if you like, salt and pepper; pour over meat.

Step 4

Bake, covered, in a 325 degree F oven for 2 hours or till meat is tender.

Step 5

Stir before serving.

Step 6

In a 4- to 5- quart crockery cooker lined with a Reynolds® Slow Cooker Liner, place the potatoes, carrots, onion and celery. Sprinkle tapioca over the vegetables. Add meat.

Step 7

In a medium bowl, combine undrained tomatoes, sugar, Italian seasoning, if you like, salt and pepper; pour over meat.

Step 8

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Back to top

Loading

Back to top