With just a few indigenous North American ingredients you can harvest and source sustainably – learn how to cook this healthy soup choice and boost your health!
Buffalo stew holds a significant place in the history of North American native cuisine and is the perfect place to start your wild food journey of foraged recipes and ingredients.
The nutritional value of buffalo is far better than beef, because of its low saturated fat content, high omega-3 essential fatty acids that protect the heart, powerful antioxidants, and so many more health-benefiting nutrients and proteins.
The beauty with stews is that once you’ve got the basics mastered, you can start tweaking the recipe according to your preferences and even adventure outside of the assigned ingredients. Many like to add garlic to their Buffalo stew, throw in some butternut, or even replace buffalo meat with standard beef.
- 1 – 1 ½ lbs buffalo meat (cut into stew-sized/small chunks)
- 2 tbsp flour (whole)
- 3 sweet potatoes with the skin
- 2 cups of baby carrots
- 2 medium-sized onions
- 8 ounces of mushrooms (optional)
- 1 can of diced tomatoes / 14 ounces
- 4 bay leaves
- Pinch of oregano
- A touch of ground pepper and salt
- 2 cups of vegetable broth
- Fully coat your buffalo pieces in whole flour, and then set aside.
- Cut your sweet potato into pieces. Cut onions into medium/large sizes. Clean mushrooms well and halve them.
- Place sweet potatoes first into your slow cooker, add onions over the potatoes, and then add your mushrooms.
- Add your baby carrots next, and layer the floured buffalo pieces over the carrots.
- Evenly add the diced tomatoes and their liquid over the buffalo pieces.
- Season by adding the bay leaves, oregano, salt, and pepper.
- Now pour your vegetable broth over the layered mix evenly.
- At low temperature, cook for a minimum of 6 hours (average of 6-8 hours.)
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