Mountain Woman Buffalo Stew

Today I cooked Buffalo Stew (American Bison)!  This tasty staple is a person family recipe, but feel free to modify it to your taste!

Mountain Woman Buffalo Stew

1 Pound of  Buffalo (American Bison) 
32 oz of Beef Broth (Low or No Sodium)
1 Dash of Garlic Salt
1 Dash of Oregano
2 Dashes of Thyme
12 oz of Multi-Colored Baby Carrots Chopped (Orange works, too.)
7 New Potatoes Cut to Desired Size
5 Green Onions Chopped (Mine were a little wilted on top, you can use 3-7 depending on taste.)
5 to 8 Twists of the Pepper Mill
Water as needed (I ended up using 4 to 5 cups as it cooks, just keep it covered with liquid).

If frozen, thaw your Buffalo.
Pour the Beef Broth into a Stock Pot.  Place your Buffalo Stew Chunks into the Broth.  Turn the Heat on to Med-Low to Medium (I have a gas range so I judge by a low flame).  Let cook 2 to 2 1/2 Hours, adding water as needed to keep Buffalo covered.
After the 2 to 2 1/2 Hours, uncover and add your Dash of Garlic Salt, Dash of Oregano, and 2 Dashes of Thyme.
Leave uncovered.
Chop your Carrots, add to pot.
Chop your Potatoes, add to pot.
Chop your Green Onions, add to pot.
Twist your Pepper Mill over pot 5 to 8 times.
You may need to add a Dash to a Tablespoon of Flour depending if you like a thick stew. (I added a dash, but it needed a Tbsp.)
Recover pot.
Let stew for another 30 minutes to 1 hour, until carrots and potatoes are tender.
Serve and Enjoy!

Recipe by Michelle M. Nickles, 2016

~ Michelle