Recipe: Slow-Baked Buffalo Stew

Slow-Baked Buffalo Stew

1 lb buffalo stew meat, cut into 1 1/2-inch cubes
2 large peeled russet potatoes, cut in large chunks
3 large peeled carrots, cut in large chunks
1 large onion, cut in large chunks
3 stalks celery, chopped
1 green pepper, chopped
1 x 14 oz can stewed tomatoes
3 tbsp tapioca
1 tbsp sugar
1 tspn salt and some freshly ground black pepper
horseradish (optional)
Preparation & Cooking instructions

Place meat cubes in a large casserole dish.
Add potatoes, carrots, onion, celery and green pepper.
In a bowl mix stewed tomatoes, tapioca, sugar, salt, and pepper.
Pour mixture on top of meat and vegetables.
Covered tightly and bake at 275 F oven for 5 hours.
Serve in bowls or large hollowed-out bread rounds ("bread bowls").
Serve horseradish on the side.

The Wilderness Gourmet : Recipes from the Wild