Buffalo Stew
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INGREDIENTS 2 pounds buffalo stew meat, cut into 1-inch cubes
1 large can stewed tomatoes
2 stalks celery, cut into 1-inch pieces
4 large carrots, thickly sliced
4 quarts water or beef broth
2 pounds red or white potatoes, do not use russets
1 cup barleyIn a large soup pot, brown the buffalo cubes on high heat until seared, about 3 minutes. Add 4 quarts water or beef broth, potatoes and carrots. Cook until vegetables are tender. Add stewed tomatoes, celery, and barley. Cook an additional 5 minutes. Remove from heat.
Place into a large casserole dish, and bake at 425 degrees for about 30 minutes, or until meat is tender.
NOTE - Elk, bear, or rabbit can be used in place of the buffalo.