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| Mexican Style Buffalo Stew 3 lb. boneless buffalo chuck roast, cut into 1-inch pieces 2 TBS. vegetable oil 1/2 tsp. salt 1 c. ready-to-serve beef broth 1 c. prepared thick and chunky salsa 2 medium zucchini, halved lengthwise, then cut crosswise into 3/4-inch thick pieces 1 can black beans, drained (15 oz.) 1/2 c. whole corn kernels, frozen 2 TBS. cornstarch dissolved in 3 TBS. water In Dutch oven or large pot, heat oil over medium-high heat until hot. Cook and stir buffalo in 2 batches; brown evenly. Pour off drippings. Return buffalo to pan. Season with salt. Stir in broth and salsa. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 hours. Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and continue simmering 15 to 20 minutes or until meat and vegetables are tender. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Serve with toppings, if desired. Makes 6 to 8 servings. |
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| Quick Buffalo Stew 2 pounds ground buffalo 4 (16 ounce) cans mixed vegetables 4 (16 ounce) cans chopped tomatoes 1 large onion, chopped ground black pepper salt In a large soup pot, cook ground meat over medium heat until browned. Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper. |
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