Buffalo "Beef" Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 teaspoon olive oil (garlic flavored,optional)1# Buffalo cubed stew meat .5 Cup dried green split peas4 Cups water.5 Cup red, dry wine2 large potatoes, small chunks3 medium onions, small chunks30 baby carrots4 stalks celery, sliced1 TBL worcestershire sauce1TSP Pickapeppa Sauce (optional)1 TBL double concentrate tomato paste (tube)1 TSP smoked paprikasalt & pepper, to tasteadditional water, as needed
Heat olive oil in pressure cooker (or Dutch oven). Add stew meat. Brown throughly on all sides.
Add 4 Cups water, dried peas and 1/2 cup of red wine. Bring to boil.
Place lid on pressure cooker and cook under pressure 12 minutes. (Until almost tender in dutch oven.) Allow pressure to dissipate before opening cooker.
Add remaining ingredients and simmer till vegetables are to your done. Usually need to add another 3-4 cups of water. I simmer slowly for about 2 hours.
Serving Size: 4 servings of apx 2 - 2.5 Cups each
Number of Servings: 4
Recipe submitted by SparkPeople user XNTRIC1.
Add 4 Cups water, dried peas and 1/2 cup of red wine. Bring to boil.
Place lid on pressure cooker and cook under pressure 12 minutes. (Until almost tender in dutch oven.) Allow pressure to dissipate before opening cooker.
Add remaining ingredients and simmer till vegetables are to your done. Usually need to add another 3-4 cups of water. I simmer slowly for about 2 hours.
Serving Size: 4 servings of apx 2 - 2.5 Cups each
Number of Servings: 4
Recipe submitted by SparkPeople user XNTRIC1.
Nutritional Info Amount Per Serving
- Calories: 460.4
- Total Fat: 4.8 g
- Cholesterol: 80.0 mg
- Sodium: 337.1 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 15.3 g
- Protein: 35.8 g
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