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Buffalo Barley Stew
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serves 5 to 7


1 pound cubed bison (buffalo) stew meat
2 tablespoons flour  (if gluten free, use rice flour)
2 cloves garlic, chopped
1 small onion, chopped
1 tablespoon olive oil
1 cup low-sodium beef broth
1 cup red wine
1 bay leaf
1 28-ounce can crushed tomatoes
3 potatoes, cut into 1-inch cubes
3 carrots cut into 1-inch slices
1 parsnip, cut into 1-inch slices
¼ cup barley
Salt and freshly ground black pepper to taste

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Buffalo Barley Stew
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. In a large 6 quart pot over medium high heat, sauté garlic and onion in olive oil until onion is translucent. Sprinkle flour over bison meat and toss to coat. Add floured meat to onion and garlic and brown over medium heat.

2. Add broth, wine, bay leaf, tomatoes, potatoes, carrots, parsnip and barley and bring to a boil. Reduce heat and simmer 2½ hours until meat is tender. Season with salt and pepper. Serve with homemade biscuits or corn bread.

Per serving: 297 calories, 4g fat, 1g sat fat, 37g carbohydrates, 23g protein, 291mg sodium, 7g fiber

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