This buffalo stew recipe has lots of flavor, a little heat, and a nice mixture of tender slow-cooked buffalo and hearty potatoes to go along with the crunch from the Poblano peppers and carrots.
Buffalo is a great choice for stews because the lean meat produces a hearty stew that doesn’t weigh you down. Our potato preference for this stew is Golden potatoes, but any good potato will work.
The advantage of using a colander to flour the stew meat is the excess flour goes in the sink, and all of the stew meat is ready to brown, rather than doing a few pieces at a time, which can be a mess.
- 2 lb buffalo stew meat
- 2 Poblano peppers
- 1 medium red onion
- 4 medium potatoes
- 3 medium carrots
- 3 cloves garlic
- 2 stalks celery
- 1 14 oz can stewed tomatoes
- 1 cup chicken stock
- 1/2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp mustard powder
- 1 cup flour
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- Start by combining the flour, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp pepper together. Place a larger colander in the sink. Mix the stew meat and the flour mixture together in the colander, stirring everything together until all the stew meat is coated with flour.
- Dice the onion, peppers, carrots, and celery. Cut the potatoes into bite-sized pieces and mince the garlic.
- Combine 1 tsp salt, 1 tsp pepper, and 1 tsp smoked paprika, along with the thyme, cumin, chili and mustard powders.
- In a large heavy bottomed pot brown the stew meat in oil on high heat. Coating the buffalo in flour and browning it first helps add flavor to the stew and helps make sure the buffalo ends up nice and tender.
- Set the browned meat aside and add in a little more oil, scraping any tasty bits off the bottom of the pot. Sauté the onions, peppers, and celery together for three to four minutes on high heat.
- Add in the browned buffalo, potatoes, and stock giving everything a good stir. Break up the tomatoes into bite sized pieces as you add them to the pot. Bring the stew to a boil, then reduce the heat down to a low simmer.
- Add in the carrots, Worcestershire, apple cider vinegar, and spice mixture.
- Cook the stew covered on a low simmer for 2 to 2 1/2 hours, stirring occasionally.
- The stew is done when you can easily cut through the buffalo with a fork. Before serving add the last 1/2 tsp of salt and 1/2 tsp of pepper to brighten everything up.