Buffalo "Beef" Stew
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Buffalo "Beef" Stew calories by ingredient
Introduction
Beef stew made with buffalo meat, potatoes, carrots, onions & celery. High in fiber, iron and protein. Beef stew made with buffalo meat, potatoes, carrots, onions & celery. High in fiber, iron and protein.Number of Servings: 4
Ingredients
-
1 teaspoon olive oil (garlic flavored,optional)
1# Buffalo cubed stew meat
.5 Cup dried green split peas
4 Cups water
.5 Cup red, dry wine
2 large potatoes, small chunks
3 medium onions, small chunks
30 baby carrots
4 stalks celery, sliced
1 TBL worcestershire sauce
1TSP Pickapeppa Sauce (optional)
1 TBL double concentrate tomato paste (tube)
1 TSP smoked paprika
salt & pepper, to taste
additional water, as needed
Tips
The green peas will dissolve and help thicken the broth. Yellow split peas may be substituted.
Directions
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.