Buffalo and Vegetable Stew

Submitted by Yvonne Tracy Briant

Buffalo and Vegetable Stew

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Serving: 4
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes


  • 700g Diced Buffalo meat
  • 1 large onion diced
  • 2 stalks celery
  • Bag of diced carrot and swede
  • 3 large tomato’s chopped or 1 can chopped tomato’s
  • 8 medium sized chestnut mushrooms sliced
  • 2 bay leaves
  • Ground black pepper
  • 2-3 garlic cloves minced
  • 6 small potato’s halved
  • 1 cup red wine
  • 600ml low sodium beef stock
  • Splash of Worchester sauce.


  • Spray a skillet pan with light oil cooking spray, brown buffalo meat over a medium heat, place all other ingredients in the slow cooker and add the meat last, followed by the stock and wine.
  • Cook on low for around 7 hours, I had to finish mine on high for about 2 hours with the last hour with the lid off so the gravy could thicken.

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