Buffalo Stew in Crock Pot
Even though it is still not cold here in Florida in early November but it starts getting some fall colors and cool nights. During these nights nothing is goes that well as a bowl of the hot stew with freshly homemade biscuits. I like using Crock Pot when making stew because it is not just an easiest way to prepare the meal but also when you have been gone all day and coming home makes you feel that someone was waiting and cooking for you while you were not there.
These amount of the ingredients is for about 6-8 servings.
• 2 pounds of buffalo meat cubed
• 1 large cubed Idaho potato
• 5-6 sliced baby Portobello or white mushrooms
• 2-3 cubed carrots
• 1 onion chopped
• 1 can of chopped tomatoes
• 1 garlic clove minced
• 2-3 Bay leaves
• 1 package of dry gravy mix
Prepare all ingredients from above and place them in large 4 qt Crock-pot.
Mix the dry gravy with 2 cups of water and pour it over the meat and vegetables.
Set the temperature on low and cook it for 8-10 hours. Serve your stew with fresh made biscuits or sourdough toasts.