Buffalo Oven Stew

Buffalo Oven Stew

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

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.

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