• 3 lbs. of buffalo, cut up for stew
  • Salt and freshly ground black pepper to taste
  • 1/4 cup peanut oil for browning
  • 3 cloves garlic, peeled and sliced
  • 1 large yellow onion, peeled and chopped
  • 2 bay leaves
  • 1/2 cup dry red wine
  • 1/4 cup catsup
  • Kitchen Bouquet to taste
  • 1 cup mushrooms,sliced and sauteed


Lightly salt and pepper the meat. Heat a large Dutch oven and add the oil. In two different batches, brown the meat on all sides. Add the remaining ingredients to the pan and stir well.Cook slowly, covered, over low heat. A good gravy should form in this dish. If you wish more gravy, add a bit of water and some water-flour mixture for thickening. If the color of the gravy is too light, add some Kitchen Bouquet to taste. Cover the meat and bake at 325 degrees for 1 1/2 hours, or until tender. Serve this with Bacon Corn Bread and Creamed Corn Timbales.They wouldn't have timbales on the trail, but they are sure good with this stew.

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Submitted 6/13/05.
Source: Frugal Gourmet Cooks American
Submitted By: Linda Wilson
Buffalo Stew