Buffalo Vegetable Stew



  • 1 lb Buffalo* stew meat OR 2 cups V-8 juice (tomato/vegetable juice)
  • boneless roast, cubed
  • 1 heaping tablespoon of Minute Tapioca
  • 4-5 medium potatoes, peeled and cubed
  • 2 tsp. Southwest seasoning (optional)
  • pepper
  • 4 medium carrots, peeled and sliced
  • 1/2 medium onion, sliced
  • 2 medium fresh tomatoes, cubed


Combine meat, vegetables, juice, tapioca and seasonings in crock pot. Meat should not be precooked; stir well. Cover and cook on low heat for approximately 6 hours or until vegetables are tender. Stir occasionally. Serve hot.


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