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David Burns


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


  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