Buffalo Stew

David Burns

Ingredients:

2 lbs Bison Stew Meat
2 lbs Red Potatoes
2 stalks Celery
½ gallon Water
1 lb Carrots
8 ounces Onions
1.5 tsp Worcestshire Sauce
2 cloves Garlic
1.5 tsp Paprika

Method:

1. Brown the buffalo meat on high heat (about 3 minutes).
2. Combine all ingredients except vegetables
3. Cover and cook on low heat for 3 hours
4. Add vegetables and cook for an additional 30 minutes
5. Adjust flavor and color by adding beef base
6. For a thicker sauce add cornstarch until attaining desired texture

Yield: 6 servings

Nutritional Information:

Kcalories 204
Protein 9 grams
Fat 1.87 grams