Recipe

Buffalo Stew With Shitake Mushrooms Recipe

	Darbar / All my dishes 1 year, 1 month ago When cooked right, nothing comes close to the taste of wild game meat. Not only is it 50-70% leaner than conventional meat, but the animals are free-ranged and eat grass and grains instead of hormones, steroids and other animal parts. I buy my buffal... More Prep:20m Cook:480m Servings:8	Darbar
	mushroom buffalo stew soup crock pot slow cooker

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Ingredients

1 lb. buffalo stewing meat, cubed (You can substitute beef, venison or ostrich)

12 new potatoes, cut into quarters

½ cup chopped onions

8-oz. package baby carrots

4-oz. package fresh shitake mushrooms, sliced, or 2 cups regular white mushrooms, sliced

16-oz can whole or diced tomatoes

14½-oz can beef broth

½ cup flour

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon sugar

1 teaspoon dried marjoram leaves

¼ teaspoon pepper, or more to taste

½ cup red wine

Directions

Combine all ingredients except meat in slow cooker. Add meat. Cook on low 8-9 hours. Stir well before serving. (I started out on high for about an hour, then reduced the temp to low for another 6 hours or so).

Because it cooks so low and slow, the otherwise tougher wild game meat melts in your mouth by the time it’s done. I have made this dish with buffalo, venison, ostrich and beef and sometimes combinations of them. It's always delicious.

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Comments

sweetwords 9 months, 2 weeks ago said:
Not many people understand good venison stew, but this sounds like you're one of them!

frankieanne 7 months, 3 weeks ago said:
This was wonderful. Very flavorful. I cut the amount of potatoes in half and added 1/2 cup of pearl barley. I cooked it on high for one hour then turned it to low, as you did. After four hours, the barley had made it quite thick, so I had to add another cup of beef stock. I also decided to add the dumplings from my Crockpot Chicken and Dumplings recipe, so that required the stew cooking on high for the last 1/2 hour. The buffalo was fork tender. Really, really good. I'm going to freeze the leftovers instead of giving them away. :) A really great recipe. Thank you!

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