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Buffalo Stew Recipe

A warm and hearty stew 
filled with chunks of buffalo stew meat, vegetables, potatoes, corn and peas
 that will fill you up and keep you happy!

Equipment: Dutch oven or heavy saucepan


  • ¼ cup canola oil or olive oil
  • ¼ cup butter
  • 2 lb(s) buffalo stew meat, cubed
  • 1 splash red wine
  • 2 onions, chunky slices
  • 2 clove garlic, diced
  • 4 cup beef broth
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp steak spice
  • a few sprigs fresh thyme and rosemary
  • 1 bay leaf
  • 4 medium carrots, peeled and sliced
  • 4 medium potatoes, peeled and diced chunky
  • 4 stalks celery, diced
  • 2 cup corn
  • 2 cup peas
  • salt and pepper to taste


  1. Using a large pan, heat, oil and, butter.
  2. Add the buffalo meat and brown the meat on all sides.
  3. Add a splash of red wine, onions, garlic and cook till translucent.
  4. Add beef broth, Worcestershire sauce, steak spice, thyme, rosemary, bay leaf and bring to a boil.
  5. Add carrots, potatoes, celery, corn and peas.
  6. Continue to simmer until vegetables are tender, approximately 1-2 hours.
  7. Remove bay leaf.
  8. To thicken the stew, shake 1 part flour to 1 part cold water in a covered shaker. Add slowly into the buffalo stew until desired thickness is reached.
  9. Serve with fresh hot baked bannock or buns of your choice!